Pasta Al Sugo Di Mare, Pasta with Fish Sauce

Pasta dishes are always a good idea!

Gut the scorpion fish and cut it into pieces with the head, fry it with the chopped onion and a little bit of oil in a frying pan, flambé with a little brandy and then pour the wine, make, season with salt and pepper and add a tablespoon of paradeis pulp, pour about half a liter of water and stew with the lid closed for half an hour. blend everything together in a hand blender and filter the sauce. Add 300 g of hot water, bring to the boil, add the pasta and cook according to the instructions on the pasta package. About 2 min before the end of the cooking time, add the shrimp tails, the finely diced celery and the carrots, season with salt and pepper, season with dill and a little fresh oil. Remove from the heat and bring the pasta to the table still slightly liquid.

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