Spaghetti with Rockfish, Samphire and yellow cherry toamtoes

Serve 1

Cook the spaghetti in boiling salted water. In a pan, add half of the garlic oil, parsley and Yellow Datterini Tomatoes and cook for about ten minutes. Meanwhile, in a  pan add the remaining  garlic oil and fry the parsley, deglaze with the white wine. At this point add the Rockfish fish with its own liquid and immediately after the yellow datterini sauce. Incorporate the Samphire.Drain the spaghetti al dente and toss them  with the prepared sauce for a minute. Serve hot.