1) Prepare the comic. Clean the amberjack and fillet it (or have it cleaned by the fishmonger), keeping the head, the bone and the scraps. Put them on in a large pot with cleaned and washed carrot, celery, tomato, shallot and parsley, add the wine, 600 ml of water, a few peppercorns and a teaspoon of coarse salt and bring to a boil. Lower heat and simmer for about 30 minutes in a covered pot. Then filter the comic.

2) Put a pot of water on the stove. Meanwhile, reduce the amberjack pulp into 1 cm cubes. Wash the chard and cut the leaves into julienne strips. Chop the semi-dried tomatoes.

3) In a large non-stick pan browned 4 tablespoons of oil with crushed garlic without letting it burn; after about a minute unite the cherry tomatoes then the amberjack and immediately after the julienne of chard. Sprinkle with Vernaccia and 1 dl of fish stock in which you have melted the saffron, add salt and pepper and cook for 2-3 minutes until you get a soft sauce.

4) When it boils, add salt to the water, paid spaghetti and drain them al dente. Blow up the pasta in a pan with the amberjack sauce and a few tablespoons of its cooking water, distribute it on the plates and serve.