Fettuccine with Cod, Olives and Lemon

Method

1. Fillet the hake or cod, removing the skin and any bones. Cut the fillets into small pieces.
2. Place the fish bones, head, and a few parsley stems in a colander. Immerse the colander in a pot of cold water. Bring to a boil and let it simmer to infuse the water with fish flavor. (This will be used to cook the pasta.)
3. In a large pan, heat a generous amount of extra virgin olive oil. Add sliced garlic and chili pepper. Sauté gently until the garlic is golden.
4. Add the parsley sprigs and let them flavor the oil, then remove them.
5. Ladle some of the flavored fish broth into the pan. Crush the garlic cloves with a spoon to release their flavor.
6. Add the pitted Taggiasche olives. Stir to combine.
7. Remove the colander with fish bones from the pot. Bring the fish broth to a boil, add coarse salt, and cook the fettuccine al dente.
8. While the pasta cooks, add the raw fish pieces to the sauce in the pan. Cook very briefly; the fish will break down and become creamy.
9. When the pasta is al dente, drain it (reserving some cooking water) and transfer it directly to the pan with the sauce. Toss well, adding a splash of pasta cooking water if needed to create a creamy emulsion.
10. Squeeze the juice of a lemon into the pan. Drizzle with a little extra virgin olive oil and sprinkle with chopped parsley. Toss again.
11. Serve immediately, garnished with additional parsley if desired.