Here we are faced with a controversial recipe. In fact, in traditional Italian cuisine, it would have been unthinkable to serve hot spaghetti with a cold sauce, but we will demonstrate that it is possible. In fact, not only is it possible, but we would go so far as to say that this is an impact-making recipe, because the flavours of the ingredients used, primarily excellent olive oil, provide an exceptional, tasty and aromatic combination for the spaghetti. The chives are added just shortly before serving.
In a pan with half the quantity of oil carefully brown the chopped garlic and shallot. Add small pieces of the octopus, cuttlefish and onions. Cover with the fish stock and leave to cook. Season with salt and pepper and leave to cool well. Finely dice the peppers, enter the crushed tometoes with the chives, salt and pepper and the remaining olive oil. Add the chopped, hard boiled quail eggs. Cook the spaghettini and when the pasta has been drained, add the two cold sauces quickly and decorate with more chives.