Spaghetti with grouper and red pepper sauce
Brown the chopped garlic and parsley in a pan with a drizzle of oil for a few seconds. Immediately add Ècernia and the pepper cream and continue heating for a few minutes. In the meantime, cook the spaghetti in plenty of salty water. When al dente, strain the spaghetti and toss with the sauce. Transfer to a plate finishing with a drizzle of oil.
Chef Leonardo Pellacani