Pasta alla trabaccolara

What to get ready

• Spaghetti 520 g
• Sea fish fillet 720 g
• Squid 400 g
• Tomato 8
• Olive oil 180 ml
• Garlic 20 cloves
• Parsley 100 g
• Dried chillies 8
• Wine vinegar 100 ml
• Salt 20 g

Method

1. 1 The dish made by the fishermen uses a mix of fish, so the fish and squid are cut into small, evenly sized pieces about 2 cm in size.
2. 2 Sauté thinly sliced garlic and dried chilies in olive oil for 90 seconds, then remove the garlic before it turns brown.
3. 3 Add the fish and squid and cook for 3 minutes, then pour in the red vinegar and simmer for 2 minutes until the liquid evaporates.
4. 4 Add the peeled and chopped tomatoes and simmer for 15 minutes until the sauce thickens but the fish remains in pieces.
5. 5 Stir the sauce by shaking the pan, not with a spoon, as a spoon would crush the fish into a powder.
6. 6 Boil the pasta for one minute less than directed, then toss in a pan for 90 seconds and sprinkle with parsley and fried garlic.