Paccheri alla Gallinella with Lemon Zest

Method

1. Prepare the soffritto: heat abundant olive oil in a large pan, add 3 crushed garlic cloves, a bit of chili pepper, the stems of basil and parsley, and a small piece of lemon zest.
2. Add the whole gurnard (fins and tail removed) and brown on all sides.
3. Deglaze with a splash of whisky (or white wine) and let the alcohol evaporate.
4. Add a little tomato concentrate and toast it briefly.
5. Add the datterini tomatoes cut in half, a splash of water, salt, and pepper. Let cook.
6. Meanwhile, bring a pot of salted water to a boil and cook the paccheri pasta for about 10 minutes.
7. Cover the pan with a lid (or another pan) and cook for about 5 minutes.
8. Finely chop parsley and basil leaves.
9. Once the fish is cooked, remove the garlic cloves, lemon zest, and herb stems from the pan. Carefully remove the fish meat from the bones, discarding the skin if desired, and return the meat to the sauce.
10. When the pasta is al dente, drain it and add it to the pan with the sauce. Add olives if desired, then the chopped parsley and torn basil leaves.
11. Finish with a drizzle of olive oil, a grating of fresh lemon zest, and optional grated tuna bottarga.
12. Serve immediately.