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Cut the mullet fillets across into strips 2cm/¾in wide.
Bring 3.4L/6 pint of water to the boil in a large pan with 2 tbsp salt. Add the pasta, bring back to the boil and cook for 5 minutes or until al dente.
Meanwhile, heat the olive oil in a large frying pan. Fry the strips of red mullet, skin-side down, for 3 minutes. Turn them over, fry for 1 minute and then season with salt and pepper.
Drain the pasta well and tip it into a large warmed serving bowl.
Add the garlic and red chilli to the frying pan with the red mullet and fry for 30 seconds.
Add the tomatoes and fry for a further 30 seconds.
Tip everything into the bowl with the pasta, scraping up all the little bits that may have stuck to the bottom of the pan, then add 3 tbsp of the parsley and gently toss everything together so that the fish just begins to break up. Serve immediately, drizzled with extra virgin olive oil and sprinkled with the remaining parsley.
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