![](spaghe73.jpg) | cleanse and scale the scorpion fish |
then steam for 15 minutes, remember to keep the water dropped into its container apart for later | ![](spaghe74.jpg) |
![](spaghe75.jpg) | bone carefully and mince the meat. If you buy it sliced it will be easier but less tasty |
cleanse, rinse and chop finely the vegetables, using also the celery leaves: they are very good | ![](spaghe76.jpg) |
![](spaghe78.jpg) | cleanse and cut the tomatoes and let them rest for draining (you should put them the open part to the bottom) |
fry slightly the chopped in a little olive oil | ![](spaghe77.jpg) |
![](spaghe79.jpg) | and the fish and melt into the sauce while the spaghetti are boiling |
add the tomatoes and 2 tablespoons of the water dropped from the fish while steaming | ![](spaghe80.jpg) |
![](spaghe81.jpg) | drain the pasta very "al dente" |
garnish the dish with the grated lemon peel and a little of extra virgin olive oil | ![](spaghe82.jpg) |