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1
In a wide heavy skillet, warm the oil over medium-high heat.
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2
Add the shallots; saute' until translucent.
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3
Once the shallots are translucent, add the garlic and hot pepper.
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4
As garlic begins to 'dance' and turn golden, add tomatoes, oregano, basil, peas, salt and black pepper.
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5
Cover and simmer until the sauce begins to slightly thicken (About 15 minutes).
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6
Add the fish to the sauce; give a gentle stir.
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7
Continue cooking, uncovered, for 3 or 4 minutes.
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8
Meanwhile --
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9
Bring a large pot of water to a boil; add a pinch or two of salt.
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10
Add the lemon peel and pasta to the boiling salted water.
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11
Cook the pasta slightly less than 'al-dente'.
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12
Drain well, remove and discard the lemon peel.
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13
Carefully pour the pasta into the skillet; gently toss with the sauce to coat evenly.
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14
Turn up the heat to high; add your choice of wine/brandy/bourbon; cook for an additional minute or two.
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15
Plate on a warmed family-size serving platter.
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16
Garnish with parsley and grated cheese.
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17
Serve immediately.
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18
Tasty accompaniments could include a tossed green salad, warm garlic or crusty Italian bread, and a glass of a richer-style white wine or a relatively lightly oaked Chardonnay.
