This spaghetti with saury

Thinly slice the onion and cut the mushrooms into bite-sized pieces. Lightly sprinkle salt, coarsely ground black pepper, and plain flour on both sides of the sanma

Put A into a frying pan and heat over low heat. When the garlic starts to smell, add the onion and a little salt (not included in the recipe) and continue to fry

Once the onions have softened, add the mushrooms and a little salt (not included in the recipe), fry over high heat for 2-3 minutes, then transfer to a tray

Heat olive oil in the same frying pan and fry the saury skin-side down. Once golden brown on both sides, wipe off any excess oil and add the white wine

Use chopsticks to break up the saury into pieces about 5cm long, add ingredients B in order, and simmer for about 10 minutes

Bring a pot of water to a boil, add salt, and boil the federini until they are slightly al dente (with a little core remaining in the center). (Guideline: about 1-2 minutes before the recommended time. In this case, 4.5 minutes.)

Add the cooked fedellini and olive oil to [5], mix well, and serve on a plate. Garnish with parsley