Pici with Amberjack Cheek and Asparagus

Method

1. Clean the amberjack head: remove the gills and any blood.
2. Place the head in a pot with celery, one carrot, fresh fennel, and parsley. Cover with water and bring to a boil.
3. Skim off impurities that rise to the surface occasionally. Cook for one hour.
4. After one hour, let the broth simmer for another 5–6 minutes, then strain and set aside.
5. Clean the asparagus and cut them diagonally.
6. Cut the cherry tomatoes into quarters.
7. In a pan, add a drizzle of extra virgin olive oil, one garlic clove, the asparagus, some chili, and a pinch of salt.
8. After 2 minutes, add the cherry tomatoes. Moisten with the fish broth and cook for 23 minutes.
9. Remove the garlic. Take the amberjack cheek and a small piece of the head meat, chop coarsely.
10. Salt the pasta water and cook the pici. Drain and toss with the sauce.
11. Add a drizzle of raw olive oil, give a final toss, and plate.
12. Garnish with a small bunch of fresh wild fennel.