Recipe from: Trattoria I Nanni, Viareggio
The trabaccollo was a small fishing boat.
400 g of fresh tagliatelle or linguine
Extra virgin olive oil
Mullet, sea bream or other delicate white fish,
Clean the fish, reserving the heads and bones, and removing the skin, and scales. Separate into fillets, and chop the flesh into a small dice.
Wash the tomatoes and zucchini and chop into small pieces. Finely chop equal parts of garlic, onion and parsley.
In a large stock pot heat a tablespoon of oil, then add the fish heads and bones. Then add a half cup of white wine, let the alcohol cook off for one minute then add 3-4 cups of water. Bring to a boil then reduce heat, and let reduce for 20 minutes over low to moderate flame. Strain the broth and season lightly with salt.
Heat 3 tablespoons of oil in a sauté pan and sauté the garlic, onion and parsley. Add a small dash of chili flakes, then add the chopped fish and diced zucchini. Let cook a minute or two, until the fish starts to color and then add some of the fish broth. Season.
Bring a large pot of salted water to a boil, and cook the pasta while still quite al dente. Drain the pasta and add it to the sauté pan with the fish and zucchini, and add the diced tomatoes. Add more fish stock as necessary. The sauce should neither be dry nor soupy. The pasta should finish cooking in the fish broth, it is fundamental for the final result.
Serve with more chopped parsley and a handful of pistachios.