Pappardelle parenago
Instructions
In a frying pan that can contain the whole fish fry in two tablespoons of olive oil a carrot, an onion and a stalk of celery, diced, and cook on a low flame gutted and Hulk.
Meanwhile, in a large skillet Sauté garlic, parsley and chilli.
When the fish is cooked (about 15-20 minutes), remove it from the Pan, fold over and pass the pulp sieve by dropping directly into the pan with the sauce of garlic, parsley and chilli.
Let stand for about 5 minutes then add the tomato sauce (just a little, just to give a little colour) and cook for another 10 minutes.
Cook al dente pappardelle, drain, then toss them briefly in fish sauce.
