1 medium-hot red Dutch chilli, finely chopped
2 garlic cloves, finely chopped
20g/¾oz fresh flatleaf parsley, finely chopped
100g/3½oz fresh sea spaghetti (or approx. 30g/1oz dried sea spaghetti)
4 plum tomatoes, chopped
300g/10½oz dried spaghetti or linguine
salt and freshly ground black pepper
4 tbsp extra virgin olive oil, plus extra to serve
500–600g/1lb 2oz–1lb 6oz gurnard fillets, cut into 2cm/¾in wide strips