4 people     35 minutes

Preparation

In a blender, mix the bread with 2 tbsp of olive oil, a handful of parsley and basil stems, and a pinch of salt. Blend together until minced, then toast in a frying pan and set aside.

Finely slice the green part of the leek and brown it in the frying pan with 2 tbsp of olive oil. Chop the hake fillets into medium-sized cubes, and mix them with the leeks, adding salt and chili. Add the wine and let simmer until reduced.

Grate and squeeze the lemon, and add the zest and the juice to the fish, and remove from heat.
In a big pot with boiling water, cook the pasta.

When cooked, add it to the fish sauce you have just prepared. Stir-fry for two minutes and divide into dishes. Add toasted breadcrumbs and basil on top, and enjoy!