Italian Seafood Pasta
A bright Tuscan seafood pasta with tender red mullet, tomato sauce, garlic, white wine, parsley, and a gentle chili warmth. The sauce is rustic, aromatic, and deeply Mediterranean.
Recipe video
Check the red mullet fillets carefully and remove any remaining bones with tweezers.
Pat the fillets dry, then season lightly with salt and black pepper.
Crush the peeled tomatoes by hand or with a fork until rustic but saucy.
Warm the olive oil in a wide pan over medium-low heat.
Add garlic and chili, cooking gently until fragrant without browning.
Add the red mullet fillets skin-side down and sear briefly for 1 minute.
Turn the fillets gently and cook 30–40 seconds more, then lift them out.
Pour in the white wine and let it reduce until the alcohol smell fades.
Add the crushed tomatoes, a pinch of salt, and simmer for 10–12 minutes.
Flake half of the red mullet into the sauce, keeping the rest in larger pieces.
Bring a large pot of salted water to a boil and cook the vermicelli until very al dente.
Transfer the pasta directly into the tomato sauce with a splash of pasta water.
Toss gently over medium heat until the vermicelli finishes cooking and the sauce clings.
Return the reserved red mullet pieces to the pan and warm them without breaking them.
Finish with parsley, a little raw olive oil, and optional lemon zest before serving.
