Spaghetti with Scorpionfish Flavor

Method

1. Prepare the scorpionfish: if using a whole fish, have it filleted or fillet it yourself. Crush the head with your hands to open it, and break the backbone into two pieces.
2. In a large pan, heat a drizzle of olive oil over medium heat. Add the fish head and bones and let them roast for a few minutes, turning occasionally, until lightly browned and stuck to the pan.
3. Meanwhile, remove the skin from the scorpionfish fillets by making an incision near the tail, then pulling the skin off with your fingers. Add the skin to the pan with the bones (do not discard).
4. Add 2 peeled and smashed garlic cloves and a couple of small chili peppers to the pan. Stir and let them flavor the oil for a minute.
5. Add a few sprigs of fresh parsley and basil leaves. Stir briefly.
6. Deglaze the pan with a ladle of hot water, scraping the bottom with a wooden spoon to release all the browned bits. Then add a good amount of peeled tomatoes (pelati). Stir, reduce the heat to low, and let simmer for about 10 minutes.
7. While the broth simmers, prepare the fish fillets: run your finger along the fillet to feel for any bones, then remove them with a knife. Cut half of the fillet into small cubes (these will go into the pasta). Set aside. Keep the remaining half for the fried scorpionfish antipasto.
8. After 10 minutes, strain the broth through a fine-mesh sieve (chinois) into another pan, pressing on the solids with a ladle to extract all the liquid. Discard the solids.
9. Bring a pot of salted water to a boil and cook the spaghetti until al dente (about 1 minute less than package instructions).
10. Meanwhile, bring the strained broth back to a gentle boil. When the pasta is ready, transfer it directly into the broth using tongs, reserving some pasta water.
11. Finish cooking the pasta in the broth for about 2-3 minutes, stirring and adding a splash of pasta water if needed to keep the sauce creamy. The broth will reduce and cling to the spaghetti.
12. Add a knob of butter to the pan and toss to emulsify. The butter mellows the heat from the chili.
13. Add the raw cubed scorpionfish fillet and toss gently for 30 seconds – the residual heat will cook it through, keeping it tender.
14. Add a handful of Taggiasca olives (about 2 per serving) and a few torn basil leaves. Toss once more.
15. Plate immediately: arrange the spaghetti in a nest on each plate, spoon over any remaining sauce, and garnish with fresh basil leaves.