Tagliatelle with Artichokes and Red Mullet

Method

1. Clean the artichokes by removing the outer leaves and trimming the stems. Slice them thinly, removing any tough parts.
2. In a large pan, heat a generous amount of olive oil (preferably Taggiasca) and add fresh garlic cloves and parsley stems. Add a pinch of salt and a small amount of water, cover with parchment paper and a lid, and cook the artichokes for 2-3 minutes until tender.
3. Meanwhile, prepare the red mullet: scale the fish thoroughly using a spoon, then rinse under cold water. Gut the fish, remove the gills, and carefully rinse the cavity. Pat dry.
4. Fillet the fish by running a knife along the backbone, lifting the fillet. Remove any remaining bones with tweezers. Repeat for the other side. Reserve the roe if present.
5. Cook the fresh egg tagliatelle in salted boiling water until al dente.
6. Add the fish fillets and roe (if any) to the artichoke pan and cook for a minute or two, just until the fish is opaque. Add a splash of pasta water to create a creamy sauce.
7. Drain the pasta directly into the pan with the artichokes and fish. Toss everything together over low heat, adding a little more pasta water if needed to emulsify.
8. Serve immediately, finishing with fresh chopped parsley, a light dusting of Pecorino Romano (optional), and a sprinkle of chili pepper to taste.