Pasta with Pagro and Zucchina Lunga

Method

1. Clean and fillet the Pagro fish, reserving the head and bones for the stock.
2. Prepare a fish stock by sautéing garlic, chili, and fish trimmings in oil, then covering with water and boiling.
3. Prepare the zucchini by peeling the skin, removing seeds, and cutting into small cubes.
4. Sauté the zucchini with garlic and chili in a pan with olive oil.
5. Add the pasta to the pan with the zucchini and cook using the fish stock as the liquid (risottare method).
6. Add pieces of the fish fillet to the pasta near the end of the cooking process.
7. Finish by adding fresh basil and lemon zest, then serve.