Pasta with Poor Fish

Method

1. Scale, gut, and fillet the red mullet (triglie). Keep the heads and bones for the stock.
2. Clean the mantis shrimp (canocchie): cut off the tail, cut the sides, remove the shell. Keep the shells and scraps for the stock.
3. Prepare the fish stock: In a pot, sauté a chopped spring onion and halved cherry tomatoes in olive oil. Add a tablespoon of tomato paste and toast it. Add the fish scraps (heads, bones, shrimp shells). Brown them over high heat for 3-5 minutes. Deglaze with white wine, scraping the bottom. Add ice water (ice and water) to lower the temperature and maximize flavor extraction. Simmer for about 30 minutes, skimming any foam.
4. Meanwhile, cut the sardines and anchovies (already cleaned) into pieces.
5. Cut the red mullet fillets into pieces similar in size.
6. Strain the stock through a fine-mesh sieve lined with a wet paper towel.
7. In a large pan, sauté a garlic clove and chili pepper in olive oil. Add halved cherry tomatoes and cook until wilted.
8. Add pitted olives (optional) and the strained fish stock. Reduce the sauce to intensify flavors.
9. Cook spaghetti in salted boiling water. Drain them 4 minutes before the recommended cooking time, and transfer them to the pan with the sauce over high heat. Finish cooking the pasta in the sauce (risottare).
10. Add the fish pieces (sardines, anchovies, mullet) and cook briefly.
11. Add the mantis shrimp at the very last moment; they cook in seconds.
12. Remove from heat, add chopped parsley, and drizzle with olive oil, tossing to make the pasta creamy and glossy.
13. Serve immediately.