Let the fusilli swim in the sauce, eating it with a spoon while some kind soul bones the scorpion fish for you. If the one who has cooked this has done it with true passion, if the one who serves the wine really knows his stuff, then the experience will be unforgettable!
Ingredients
(serves four)
400g pasta
1 kg scorpion fish
100 ml extra virgin olive oil
half an onion, chopped
1 clove of garlic, crushed
1 piece of chili
100 ml dry white wine
600 gr cherry tomatoes, halved
8 roughly torn basil leaves
1 tbsp chopped parsley
30 gr grated pecorino cheese
4 sprigs of basil for garnish
freshly ground salt and pepper
Preparation
Clean and scale the scorpion fish, then wash and dry well.
Fry the onion, garlic and chili in oil, add the scorpion fish and cook for 3 minutes over a medium heat. Add the wine, allow it to evaporate then add the tomatoes, half the parsley and a ladle of water. Add salt to taste and bring to the boil. Strain through a sieve, squeezing the fish with a ladle to extract all the sauce, and keep warm.
Cook the fusilli in plenty of salted water until al dente, drain and return to the pan, adding the rest of the parsley, the basil and pecorino, a pinch of pepper and half the sauce. Mix for a few seconds over medium heat and place the fusilli in a bowl. Add the rest of the sauce, garnish with sprigs of basil and serve immediately.
