Instructions: Scale gut and fillet the fish and cut into 5cm strips.

Heat the oil in a frying pan.

Fry the garlic half the parsley and all the fish.

Add the wine stir well and cook for a couple of minutes.

Season with salt and add the tomato pulp.

Sprinkle with the remaining parsley and cook for a further 23 minutes.

Bring a large pan of slightly salted water to the boil.

Add the tagliolini.

If you are using fresh pasta cook for about 23 minutes.

If you are using the dried variety 68 minutes.

When cooked drain the pasta and add to the sauce.

Saute for a short time on the heat to coat well.

Serve immediately.

Serves 4

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