Paccheri with Scorpionfish

Method

1. Heat abundant olive oil in a pan and add two halved garlic cloves. Let them become golden.
2. Add a chili pepper (whole or sliced) and fry briefly.
3. Add the whole scorpionfish (cleaned, descaled, and gutted) to the pan and sear it well on both sides.
4. Deglaze with a generous splash of white wine, scraping the bottom of the pan with a wooden spoon.
5. Add a handful of cherry tomatoes, halved, and let them wilt slightly.
6. Season with salt and pepper, add a couple of basil leaves, then cover with water (about one to two ladlefuls). Cover the pan and cook for about 12-15 minutes until the fish is cooked through.
7. Meanwhile, bring a pot of salted water to a boil and cook the paccheri pasta until al dente (about 2 minutes less than package instructions, as they will finish cooking in the sauce).
8. Once the fish is cooked, carefully remove it from the pan. Pick out the garlic cloves and any large herb stems.
9. Using a fork or spoon, gently flake the scorpionfish meat off the bones, taking care to remove any small bones. Reserve the fillets.
10. Add the undercooked paccheri to the pan with the tomato-fish sauce. Add a little pasta cooking water if needed.
11. Cook the pasta in the sauce, stirring gently, until it is al dente and has absorbed the flavors.
12. Grate a little lemon zest over the pasta, add a handful of Taggiasca olives (pitted or whole), a drizzle of extra virgin olive oil, and a final sprinkle of finely chopped parsley.
13. Toss gently to combine. Serve immediately, garnishing with a few basil leaves and an extra pinch of pepper if desired.