Livornese-Style Red Mullet Vermicelli

A bright Tuscan seafood pasta with tender red mullet, tomato sauce, garlic, white wine, parsley, and a gentle chili warmth. The sauce is rustic, aromatic, and deeply Mediterranean. Category Italian Seafood Pasta Servings 4 Preparation Time Prep 20 min + Cook 25 min Difficulty Medium Calories About 520 kcal per serving Ingredients Vermicelli: 320 g / 11.3 oz Fresh red mullet fillets, pin-boned: 450 g / 1 lb Canned peeled tomatoes, crushed: 500 g / 17.6 oz Extra virgin olive oil: 45 ml / 3 tbsp Garlic: 2 cloves / about 10 g / 0.35 oz Dry white wine: 80 ml / 1/3 cup Fresh parsley, chopped: 15 g / 0.5 oz Fresh chili or chili flakes: 1 small chili or 1/4 tsp Fine sea salt: 8 g / 1 1/3 tsp, divided Black pepper: 1 g / 1/2 tsp Pasta cooking water: about 120 ml / 1/2 cup, as needed Optional garnish Extra parsley: 5 g / 0.2 oz Lemon zest: 1 g / 1/2 tsp Extra virgin olive oil: 10 ml / 2 tsp Procedure Step 1 Check the red mullet fillets carefully and remove any remaining bones with tweezers. Step 2 Pat the fillets dry, then season lightly with salt and black pepper. Step 3 Crush the peeled tomatoes by hand or with a fork until rustic but saucy. Step 4 Warm the olive oil in a wide pan over medium-low heat. Step 5 Add garlic and chili, cooking gently until fragrant without browning. Step 6 Add the red mullet fillets skin-side down and sear briefly for 1 minute. Step 7 Turn the fillets gently and cook 30–40 seconds more, then lift them out. Step 8 Pour in the white wine and let it reduce until the alcohol smell fades. Step 9 Add the crushed tomatoes, a pinch of salt, and simmer for 10–12 minutes. Step 10 Flake half of the red mullet into the sauce, keeping the rest in larger pieces. Step 11 Bring a large pot of salted water to a boil and cook the vermicelli until very al dente. Step 12 Transfer the pasta directly into the tomato sauce with a splash of pasta water. Step 13 Toss gently over medium heat until the vermicelli finishes cooking and the sauce clings. Step 14 Return the reserved red mullet pieces to the pan and warm them without breaking them. Step 15 Finish with parsley, a little raw olive oil, and optional lemon zest before serving. Tips Serve hot in shallow bowls with visible pieces of red mullet on top, a sprinkle of parsley, a thread of extra virgin olive oil, and a very light touch of lemon zest. Notes Do not brown the garlic. Do not overcook red mullet, because it is delicate and can dry out quickly. Toss the pasta gently to avoid breaking the fish. Keep some pasta water to adjust the sauce texture. Please refer to our channel Info page for full safety and usage notes. If you like simple recipes, subscribe to WhatsRecipe and activate the notification bell!    / @whatsrecipe   #Vermicelli #RedMullet #Livornese #SeafoodPasta #ItalianRecipe #WhatsRecipe