: Cirò bianco
Clean and gut the fish, and wash it well. Fillet it, remove the bones from the fillets with kitchen tweezers, and set aside. Reserve the scraps.
Sauté the garlic and chili pepper in the olive oil in a frying pan. Add the fish scraps and sauté over high heat to extract the entire flavor. Pour in the wine and cook, covered, for 7 to 8 minutes.
Dice the fillets. Add the tomatoes to the pan and let simmer slowly. Remove the fish scraps, and then add the diced fillets. Season with salt and pepper and cook for 3 minutes. Add the minced parsley.
Cook the pasta in a large pot of salted boiling water until al dente. Drain and toss in the pan with the fish and tomatoes.
11½ oz (320 g) Delverde paccheri giganti
1 piper gurnard (about 14 oz or 400 g)
2 tbsps extra-virgin olive oil
1 garlic clove, minced
1/2 red chili pepper, minced
10 cherry tomatoes, quartered
1/2 cup white wine
salt and white pepper