1 Bring 2 liters (2.1 qt) of salted water to boil, then at boiling point add your turmeric and pour your linguines for 10 minutes of gentle cooking (al dente).
2 Meanwhile heat your tomato coulis, pour your preserved red bell pepper cut into large pieces then at boiling point salt and add according to your taste the Espelette powder, blend then adding a splash of olive oil and set aside.
3 Preparation of the eggs which will be cooked with the pasta 4 minutes before the end of cooking.
Take each egg and with the tip of a knife pierce a tiny hole in the rounded part place them in a skimmer and quickly pour them into the pasta cooking.
Finishing
Using a skimmer pour into a strainer (keeping a little cooking liquid) your pasta and eggs
place your eggs in a bowl and run cold water over them for a few minutes then shell them and keep them warm with the olives in the cooking liquid you had kept.
Then in a large pan, pour a good splash of olive oil, add your linguines salt slightly, sprinkle with a few lemon thyme flowers and toss 2 or 3 times.
Decorate your dish to your liking for example a coil of linguines in the center, the quail eggs and the olives lightly trimmed (so they stay upright) and the beautiful coulis around it.
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