Spaghetti with red mullet, cherry tomatoes and toasted bread crumbs (Spaghetti con filetti di triglia, pomodorini e mollica tostata)

INGREDIENTS: (4 servings)
500 Red mullets
250 Gr. cherry tomatoes
100 Gr. bread crumbs
2 anchovy filet
2 Cloves garlic
1 Hot pepper
½ Cup dry white wine
Extra virgin olive oil
Parsley
Basil
Salt

Scale, clean and gut fillet and wash the fish.
Cut every fillet in little pieces.
Put aside head and fishbone for the stock.
Prepare the stock. Put the heads and fishbone with 2 lt water, season to taste with salt and bring to the boil.
Lower the flame and cook for about 40 minutes. Let the stock cool and filter it. Put aside.
Heat 4 tablespoons of olive oil with 1/2 hot pepper, the garlic and sautè the fillet.
Pour in the wine and allow it to evaporate.
Fold in the tomatoes, the chopped herbs and add a cup of stock.
Let the sauce to cook gently for about 10 minutes.
Meanwhile roast the bread crumbs in little oil with a clove of garlic and anchovy fillet.
Cook the spaghetti al dente and drain the pasta, toss it the sauce and sauté over high heat with another cup of stock until the sauce reduces.
Sprinkle with the crumbs, some chopped parsley and serve immediately.

Thanks to Government of the Region of Lazio Department of Agriculture