Recipe by Marzia Lombardi, Giorgio restaurant Viareggio
Ingredients for 4 people
800 grammes filleted mixed fish (gurnard, hake, red mullet, small sole, sea bass, sea bream, scorpion fish and others).
Extra virgin olive oil
Put the oil, garlic and chopped parsley into a frying pan. Chop the fresh tomatoes into little pieces and add them to the pan. Add some white wine and allow it to evaporate. Cut the filleted fish into little pieces and add to the pan. Cook it and add salt and pepper.
Cook the spaghetti, but strain it when it is still “al dente”. Finish cooking the spaghetti in the sauce you have prepared separately, adding a little of the water the spaghetti was cooked in. Serve in dishes and take to the table.