Preheat the oven to full temperature.

Peel the onions and garlic, cut into thin slices and sauté in olive oil.

Add the rice tomatoes, season with pimento d'Espelette, salt and a little sugar. Simmer with the lid closed for 10 minutes. Then roughly mash the tomatoes with the potato masher.

Cut the tuna, salmon and saithe into 3 slices each and marinate with a little oil and salt. Rub the prawns with oil and salt as well.

Cook the spaghetti according to the instructions on the packet.

Fry the fish and prawns on all sides and set aside.

Toast the pine nuts in a pan with a little olive oil. Peel and grate the garlic, add a handful of plucked basil and mix in a blender with the pine nuts and vegetable oil. Bring to the desired consistency with olive oil.

3 Put the basil umbels in cold water.

Put the fish briefly in the roaring oven so that the outside gets hot.

Finely chop a handful of basil leaves and mix with the tomato sauce into the spaghetti, then season with salt and pepper.

Place the noodles at the bottom in a deep plate and place the fish slices on top. Drizzle the pesto on and around it. Finally, use a fine grater to slice the lime zest over the plate and top each with a shrimp.

Dab the basil leaf tips briefly and place next to them as a decoration.