Calamarata with dentex

To make the stock, heat a little olive in a large pan, add the onion, carrot and celery with herbs and cook gently until the onion is soft and translucent.Add the fish heads (minus the eyes and gills) and bones and continue to cook for a couple of minutes, add the tomato puree and stir all together for 2 minutes. Finally, add 1,5l of water and bring to the boil, then turn down to a simmer for 15 minutes. Pass through a fine sieve and keep to one side.

Put one of the garlic cloves on a chopping board and crush into a paste with the back of a large knife, put a handful of parsley leaves and mint on top and chop finely, so that the garlic and parsley combine and release their flavours into each other. Cook the pasta in plenty of boiling salted water for 12 minutes (or 3 minutes less than the time gives on the packet instruction). Meanwhile, remove the skin from the dentex fillet, and cut into chunks.

In a large sauté pan heat the olive oil, add the garlic and chilli and cook gently for about a minute, taking care not to burn the garlic. Add the pieces of fish, season, and cook for 3 minutes, stirring, until the fish becomes flaky and tries to stick to the bottom of the pan. Add the wine and let it bubble up until the alcohol evaporates completely, then add half the reserved stock, olives and caper.

Drain the pasta add to the pan of fish and sauce for 3 minutes, until the pasta has taken up some of the sauce, which should retain its silky consistency. If it starts to become dry, add a little more stock, add the tomatoes and parsley and garlic. Continue to stir, adding the extra virgin olive oil. Taste and adjust the seasoning if necessary.