Ingredients

• sunflower oil
• for deep-frying
• 100g/3½oz stale bread
• roughly chopped into coarse crumbs
• 5 tbsp extra virgin olive oil
• 1 garlic clove
• thinly sliced
• 8 taggiasca or small niçoise olives
• pitted
• 10 datterini tomatoes
• cut into quarters
• 200g/7oz fresh tagliarini
• 2 red mullet fillets
• 1 tsp finely chopped flatleaf parsley
• sea salt and freshly ground black pepper

Directions

• Heat the sunflower oil in a deep-fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Fry the breadcrumbs for 1 minute until golden-brown. Drain on kitchen paper and sprinkle with salt. Set aside.
• Heat 3 tablespoons of the olive oil in a frying pan on a medium heat. Add the garlic
• black olives and tomatoes and cook for 3–4 minutes or until the tomatoes break down.
• Cook the tagliarini in a large pan of salted water according to the packet instructions.
• Meanwhile
• add the red mullet fillets to the tomatoes and continue to cook for 5 minutes. Stir in the parsley and season with salt and pepper. Remove from the heat and set aside.
• When the pasta is just al dente
• remove from the water using tongs and add to the tomatoes.
• Return the pan to a low heat and add a spoonful of the pasta water and the remaining olive oil. Toss the pasta with the other ingredients in the pan
• breaking up the fish fillets.
• Transfer to serving bowls and scatter over the pangrattato.