Pasta With Fish Sauce

• 1 1/2 to 2 pounds fish heads, like cod, sea bass, porgie
• 23 cup extra virgin olive oil
• 13 cup chopped onion
• 1 tablespoon chopped garlic
• 1/4 cup chopped parsley
• 13 cup dry white wine
• 1 1/2 cups canned plum tomatoes, cut up, with their juice
• Salt
• pepper
• 1 1/2 pounds spaghetti, penne or other pasta
• 2 tablespoons butter

1. Rinse the fish heads and drain them in a colander.
2. Put the olive oil in a large pan over medium heat and saute the onion until it is translucent.
3. Add the garlic and saute until it is pale gold.
4. Add 2 tablespoons of the parsley, stir, and add the fish heads.
5. Turn the heads over, then add the wine.
6. Let it bubble for a minute, then add the tomatoes with their juice.
7. Season with salt and pepper and stir.
8. Cook at a gentle simmer for 15 minutes.
9. Remove the heads from the pan.
10. Using a spoon, scoop out any meat on the cheeks, around the collar and on top of the head and set it aside.
11. Remove and discard any large bones.
12. Put the remainder of the heads in a food mill fitted with a coarse disc.
13. Force the juices and pulp through the mill into the pan.
14. Bring the sauce to a gentle simmer and cook for 20 minutes, stirring frequently, until it thickens.
15. Add the reserved pieces of fish, stir, and cook for 5 more minutes.
16. Meanwhile, cook the pasta, drain it and toss it with the sauce.
17. Add the remaining parsley and the butter and toss again.

fish, extra virgin olive oil, onion, garlic, parsley, white wine, tomatoes, salt, pepper, penne, butter

Taken from cooking.nytimes.com/recipes/1013553 (may not work)