Salamang spaghetti

Chop the onion, carrot, celery and garlic

Cut the saury into three pieces, remove the bones, and sprinkle salt and pepper all over

Heat olive oil in a frying pan and fry the chopped garlic and chili pepper until fragrant, then add the chopped onion, carrot and celery and fry over medium to high heat for about 7 minutes

The moisture in [3] will evaporate, so add about 1 tablespoon of water (not included in the recipe) and simmer over low heat for another 20 minutes

Heat olive oil in another frying pan and cook the saury skin-side down over medium heat. Once browned on both sides, add the white wine and Italian parsley and fry for about 5 minutes to evaporate the alcohol

When the saury meat becomes soft, use chopsticks to separate it. Add the stir-fried ingredients (4) and mix thoroughly

Once everything is well combined, add the whole tomatoes and capers, mash the whole tomatoes while mixing, and simmer over low heat until the sauce forms

Meanwhile, boil the pasta. Bring plenty of water to a boil, add salt so that the salt concentration is 1%, and boil the pasta for 4 minutes

Add the boiled pasta to [7], drizzle with olive oil, season with salt, transfer to a plate and sprinkle with Italian parsley to finish