Salamang spaghetti

Chop the onions, carrots, celery and garlic.

Grate three pieces of saury, deboil and sprinkle salt and pepper all over.

Fry the chopped garlic and the hawk claws in a heated frying pan until they are fragrant. Then add the chopped onions, carrots and celery, and fry over medium to high heat for about 7 minutes.

The moisture in [3] will disappear, so add about 1 tablespoon of water (not included) and fry it slowly over low heat for another 20 minutes.

Heat the olive oil in another frying pan, then cook the saury from the skin over medium heat. Once both sides are browned, add white wine and Italian parsley, and fry for about 5 minutes, then remove any alcohol content.

When the saury flesh starts to soften, use chopsticks to loosen the saury flesh. Add the fried [4] and mix everything together.

Once the whole thing is blended, add the whole tomato and caper, mix and mix the whole tomatoes while crushing, then simmer over low heat to make a sauce.

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

Add boiled pasta to [7], pour in olive oil, season with salt, stick it on a plate and sprinkle it with Italian parsley to finish.