Gluten-free, 100% corn spaghetti with fresh herbs, roasted vegetables and a rich duck egg aioli..
Make a traditional aioli, substituting pastured duck eggs for chicken eggs, and using a bold garlic such as Chesnok red. Add minced fresh opal basil, oregano, frisée (curly endive), a tiny bit of fresh lemon juice and plenty of sea salt and cracked pepper. Set aside.
Boil one quart of filtered water with one teaspoon sea salt for every 4oz of corn spaghetti. Swirl the water, add the pasta and cook al dente, about 7 minutes. Drain, but do not rinse. Keep warm.
Broil 3/4 inch-thick slices of heirloom tomato seasoned with sea salt and freshly-ground black pepper until brilliant red and blistered. Hold in warm oven.
Meanwhile, quickly sauté onions and Italian roasting peppers in a bit of oil over high heat until just softened.
Toss the pasta with the sautéed vegetables, then stir in the aioli.
To serve, arrange pasta in the middle of a large plate and use a spatula to place the broiled tomato on top. Shave a little Pecorino over all and garnish with additional minced herbs.