Amalia (Eugeni) Fermani, Porto S. Giorgio, Fermo
The fish for this recipe is a little difficult to get but not impossible. We have found excellent substitutes that do justice to this dish, (as shown in the ingredients list in brackets).
(Yield: 4 servings)
1 pound tagliatelle pasta
2 Triglie (Red Mullet)
2 Busbane or Zanchette (Sea Bass)
2 Sogliole (Sole or Tilapia)
2 Minnole (Grouper)
2 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
½ cup water
1 fresh chili (chopped fine)
1 teaspoon each salt and freshly ground pepper
1 tablespoon parsley (chopped fine)
1. Clean all fish and remove innards but leave skin on. Grill over medium heat for approx. 3 minutes per side. Remove skin, bone, tail and head. Set aside.
2.Warm oil in large skillet over medium heat. Add tomato paste, water and chili. Salt and pepper to taste, and stir.
3.Add fish fillets and cook for 10 minutes. Remove from heat. Add parsley.
4.Meanwhile, in large pot of salted boiling water, cook pasta until al dente. Drain and add to saucepan with fish fillets and cook for another minute. Mix well.
Serve hot and garnish with fresh parsley.