• 1Lb Linguine di Gragnano I.G.P
• 1x 2Lb sea bass
• 2 lemons
• 1 crusco pepper
• 3 tbs EVO oil
• 1 garlic clove
• Lemon thyme to taste
• Salt and pink pepper to taste

Directions: 

Brown the chopped garlic in a pan with evo oil, add a few pieces of sea bass, a little of water and let it go for a few minutes 

Separately, season a sea bass tartare with salt, oil, the peel of the two lemons and the pink pepper and form a quenelle

Cook the pasta in water for a few minutes and finish cooking in the pan with seasoning by adding the remaining sea bass and lemon thyme 

Blend the crusco pepper with the evo oil until creamy

Late the pasta and garnish with the sea bass quenelle, a few tufts of pepper cream and more lemon thyme.