Ingredients (4 people):
400 g spaghetti n. 7
50 g shallot
100 g salted and filletted bleak fish (aole)
Chopped rosmarin and parsley
20 cl white wine
130 g extra virgin olive oil, pepper, salt
With the ingredients prepare the sauce in a frying pan, starting with oil, chopped shallot, aole, rosmarin, parsley and then reduce with whitewine and season with pepper. Boil spaghetti in salted water. Then put the frying pan on the cooker again. Pour over the warm sauce, toss with the spaghetti and serve.
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