Farfalle with Ribbon Fish Sauce

Method

1. Finely chop the shallot.
2. In a pot, add a drizzle of extra virgin olive oil and sauté the shallot until translucent.
3. Add the pieces of ribbon fish (spatola). Do not stir; let them cook and compact.
4. Add a glass of water.
5. Season with black pepper and/or chili pepper to taste.
6. Add the tomato sauce.
7. Cook over low heat for 20 minutes.
8. Season with salt to taste.
9. Continue cooking for another 25 minutes (total cooking time: 45 minutes).
10. Remove from heat. Take out the fish pieces, remove the bones, and shred the flesh.
11. Return the shredded fish to the sauce.
12. Add cooked farfalle pasta and toss to combine.
13. Garnish with chopped parsley and a drizzle of extra virgin olive oil.