How to make
In a pan, fry the chopped garlic in oil, add the fish that has been well drained of oil and mashed to pieces, the crushed with a fork tomatoes and a little black pepper. Sauté everything for about 10 minutes.
Chop the parsley and the yellow part of the lemon rind finely.
Meanwhile, boil the spaghetti in salted water, drain them, pour them into the pan with the sauce and stir them constantly. Keep on the fire for 3-4 minutes. Add the parsley with lemon zest, stir and serve.
