Bring a large pot of well-salted water to a boil and cook the paccheri until al dente. Before draining, reserve about ½–1 cup of the pasta water.

While the pasta is cooking, heat a generous drizzle of olive oil in a large pan over medium heat. Add the garlic and gently cook until fragrant, being careful not to let it burn.

Add the chopped, filleted silver scabbardfish to the pan and cook thoroughly until the fish is opaque and cooked through.

Add the chopped chili, lemon zest and fresh basil leaves. Gently cook for another 1–2 minutes, allowing the flavours to infuse into the fish and olive oil.

Add the al dente paccheri directly to the pan and toss everything together. Add a splash of the reserved pasta water and allow the pasta to absorb the flavours for a couple of minutes.

Lower the heat and add the lemon juice and butter. Toss the pasta well until the butter melts and coats the pasta.

Gradually add a generous amount of grated Parmesan while continuously tossing the pasta. Add a little more pasta water if needed until you achieve a smooth, glossy and creamy sauce.

Taste and adjust the seasoning if necessary. Serve immediately, finished with a little extra lemon zest, fresh basil and Parmesan.