Sauté the shallots with the garlic in a small amount of vegetable oil until soft. Add the spices and fill up with the white wine, the clear soup and the Noilly Prat and simmer to about 3/4. Add the oil and vinegar and pass through a sieve, perhaps to taste.
Cook the spaghetti in enough salted water with a dash of olive oil until “al dente”, about 8 minutes. Pour the dressing lukewarm over the spaghetti form and fold in the diced beef tomatoes. Next season with salt, pepper and the basil.
In the meantime, cut the salmon trout into pieces and brown them in a Teflon pan. Season with salt, pepper and olive oil. Then cut the lobster and sauté with the shrimp in a little garlic oil. Also season with salt, pepper and juice of a lemon.
Finally, arrange the spaghetti as well as the vegetables in a deep plate and garnish with the fish and shellfish as well as fresh basil.
Tip: Always use aromatic spices to enhance your dishes!
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