Spinach pasta with grilled fish, pinenut and special white sauce

Grill boneless fresh fish with lots of salt and pepper in a hot pan to bring out the full flavour. Flake and put into a moderate oven of 150 C to keep warm.

Meanwhile, make use of the heat to roast some pinenut with shopped garlic as well.

Boil spinach noodles in salty water with a drizzle of olive oil till al dante.

Deglaze pan (after cooking the fish) with white wine,
Add mushroom and fry briefly. Then add thickening corn flour mixture, capers, spring onion and chopped chilli.