Pesto di triglie

Wherever there is a coastline teeming with seafood, a fish-based pasta sauce is certain to evolve. This recipe is from the Marches, a region that borders the Adriatic, and it calls for highly prized red mullet, but you can use any delicately flavored small fish or tender fillets. In the Abruzzo, cooks make a similar fish sauce with trout, while the ragù di pesce from Tuscany adds basil leaves to the sauce and omits the garlic. In the Veneto, pasta alla buranella combines this