Spaghettata taste sea ...
(Livorno?)

The other day I had prepared and put on the table a plate of Livorno codfish, my great passion for taste that goes well with many accompaniments (from pasta to polenta) and also for the relative simplicity and cost-effectiveness of implementation.

However, despite the effort to try to eliminate all traces of sauce from the pan, there is still a fair amount of it.
A sauce like that, rich in tomatoes, spices and pieces of fish could not be wasted!

And so, the next day, recovered from the fridge the container of the sauce, I transferred it into a large pan lengthening it with a little 'tomato sauce and a drizzle of EVO oil.

While in the pot next to the spaghetti cooked, I let go of this sauce, covered, over medium heat. 

 And as soon as they were ready, the spaghetti, very al dente, I immediately racked them in a pan and let them go for a couple of minutes over high heat;
a bit 'to soak well of the taste of the sea and a little' to bring them to the right place of cooking.

A good sprinkling of parsley out of the fire, a beautiful mixed and ...

... the spaghetti is served!

Again my kitchen recoveries has managed to put on the table a dish with a sauce that seemed made especially for the occasion.

ADVICES AND NOTES:

• If you love spicy, a nice pepper crumbled on the sauce, while it cooks, it is wonderful.
• Mussels had been brought forward from the midday meal ... I would have shelled them and added them immediately to the sauce!