Pasta Pesce – Spaghetti with spicy fish

Ingredients for 4 servings:

• 600 g fish fillet(s) of your choice, firm flesh
• 500g spaghetti
• ¼ liter white wine
• 150 ml broth
• 4 garlic cloves
• 15 cherry tomatoes
• 2 chili peppers
• 1 bunch of parsley
• 8 tbsp olive oil
• some salt
• some lemon juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cook the spaghetti in salted water until al dente. Meanwhile, finely chop the garlic and parsley. Wash and deseed the chili peppers, then chop finely, then clean your fingers thoroughly (because of the heat). Heat the olive oil in a pan (careful not to overheat) and add the finely chopped garlic and chili peppers. Let them just become translucent; do not brown, as otherwise the garlic will taste bitter. Add the fish—whole or chopped, depending on your taste—to the pan and fry for about 2 minutes on each side. Add the stock and white wine and sauté the fish for about 10 minutes. Add the parsley and cherry tomatoes, the lemon if desired, and let it all stand for another 5 minutes—do not cook. Drain the spaghetti and serve either in the sauce or separately on plates.