Pasta allo Scorfano - Scorpion Fish Pasta

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.