For the sauce:
Gently warm the oil in a pan, infusing it with the clove of garlic and the parsley, then extract them. Introduce the fish bones, allowing them to sear beautifully. Unite the heads of the crustaceans, the tomato, and the julienned vegetables, and sear once more. Pour in the fish broth and let it simmer for about 4 hours over a low, whispering flame. Strain the liquid and reduce it until a rich, luscious sauce is born.

For the pine nut cream:
Blend the warm pine nuts in the Thermomix together with the praline and the pine nut paste. You must obtain a perfectly smooth cream; once crafted, transfer it into a pastry bag.

For the presentation:
Cream the pasta together with the previously prepared fish sauce. Gently fold in the Espelette pepper, the lime zest, the julienned spring onion, and the tomato confit. Plate with grace and arrange atop it a raw dressed deep-water rose shrimp. Complete this culinary canvas with a few toasted pine nuts, a whisper of finely julienned shiso, and fresh basil. Finally, adorn the dish with the pine nut cream and the chive oil.