- Cook the pasta in a large pan of boiling salted water for 10 minutes or until just cooked or ‘al dente’. Drain, reserving the pasta water.
- Meanwhile, heat a large deep sided frying pan and add 2 tbsp olive oil. When hot but not smoking, add the garlic and cook for a minute, stirring continuously. Add the red chilli and half the parsley cook for a further minute.
- Add the fish mix and cook for 2 minutes and then add the red wine vinegar. Cook for a further 2 minutes or until the red wine vinegar has reduced by half.
- Add the drained pasta to the fish with a ladle of the pasta water and the remaining olive oil. Mix through and add the remaining chopped parsley and season with salt and black pepper. Serve
TIP: This dish would also work with seafood such as prawns, clams or mussels.