Seafood Tagine with Pasta and Langoustines

Method

1. Add a generous amount of extra virgin olive oil to the tagine.
2. Add whole garlic cloves.
3. Cut potatoes into chunks and add them.
4. Add chopped onion.
5. Add chopped bell pepper.
6. Add the scampi legs and heads to infuse flavor.
7. Clean the scampi: press and remove the shell, then remove the intestine.
8. Add tomatoes.
9. Add raw pasta to the tagine.
10. Add mint, thyme, pistachios, and almonds.
11. Pour in fish broth.
12. Add Moroccan spice mix, cardamom, cumin, pepper, and a bit of harissa.
13. Cover and cook.
14. At three-quarters cooking, remove the scampi heads, press them, and return them. Add curry and salt.
15. Add the cleaned scampi bodies.
16. Cover and cook for a few more minutes.
17. Serve sprinkled with parsley and a drizzle of olive oil.