1. In a wide heavy skillet, warm the oil over medium-high heat. 2. Add the shallots; saute' until translucent. 3. Once the shallots are translucent, add the garlic and hot pepper. 4. As garlic begins to 'dance' and turn golden, add tomatoes, oregano, basil, peas, salt and black pepper. 5. Cover and simmer until the sauce begins to slightly thicken (About 15 minutes). 6. Add the fish to the sauce; give a gentle stir. 7. Continue cooking, uncovered, for 3 or 4 minutes. 8. Meanwhile -- 9. Bring a large pot of water to a boil; add a pinch or two of salt. 10. Add the lemon peel and pasta to the boiling salted water. 11. Cook the pasta slightly less than 'al-dente'. 12. Drain well, remove and discard the lemon peel. 13. Carefully pour the pasta into the skillet; gently toss with the sauce to coat evenly. 14. Turn up the heat to high; add your choice of wine/brandy/bourbon; cook for an additional minute or two. 15. Plate on a warmed family-size serving platter. Garnish with parsley and grated cheese. Serve immediately. 16. Tasty accompaniments could include a tossed green salad, warm garlic or crusty Italian bread, and a glass of a richer-style white wine or a relatively lightly oaked Chardonnay. ---------------------------------------------------------------------------
Nutrition
Ingredients
