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1
Preheat the oven to 500F.
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2
Bring a large pot of salted water to a boil.
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3
Add the tagliarini and cook until about half-done, about 1 minute for fresh and 4 minutes for dried.
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4
(They will finish cooking in the braising liquid.)
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5
Drain, reserving 1/2 cup of the cooking water, and set aside.
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6
Warm the olive oil in a flameproof gratin dish or heavy oven-proof skillet over medium-high heat.
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7
Add the garlic and saute until fragrant.
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8
Add the parsley and anchovies, pressing the anchovies with the tines of a fork.
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9
Continue to saute until the parsley sizzles and the anchovies melt into the oil, about 3 minutes.
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10
Add the fish and saute it briefly on both sides until the edges of the fish are opaque, about 1 minute on each side.
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11
Add the wine, increase the heat to high, and boil rapidly until it is reduced by half, about 2 minutes.
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12
Add the reserved pasta water and the noodles, distributing them around and under the fish.
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13
Season to taste with salt and pepper.
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14
Place in the oven and bake until the fish is cooked through and the pasta has begun to absorb the liquid, 6 to 7 minutes.
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15
Remove from the oven and serve at once, directly from the dish.
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16
Sprinkle a few drops of lemon juice, if desired.
