Ingredients

serves 4

　　Salt

　　1/2 pound thin spaghetti or angel hair pasta

　　4 small tilapia fillets

　　Black pepper

　　All-purpose flour, for dredging

　　3 tablespoons EVOO (extra-virgin olive oil)

　　2 garlic cloves, crushed

　　2/3 to 3/4 cup dry vermouth (eyeball it)

　　Juice of 2 lemons

　　1/2 cup fresh flat-leaf parsley leaves, finely chopped

　　3 tablespoons capers, drained

　　3 tablespoons butter

　　

Step 1

Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente. Heads up: Reserve about 1/2 cup cooking water just before draining.

　　

Step 2

Meanwhile, season the fish with salt and pepper and dredge lightly in flour. Heat the EVOO in a large skillet over medium heat. Add the garlic and toss in the oil for a minute or two, then add the fish and cook for 3 to 4 minutes on each side. Place on a platter and keep warm tented with foil. Add the vermouth to the skillet and remove the garlic. Stir in the lemon juice, parsley, and capers, then heat through for 30 seconds. Add the butter, melt it into the sauce, and spoon a little sauce over the fish. Toss the pasta with the reserved 1/2 cup cooking water and the remaining sauce in the skillet. Serve the pasta alongside the fish.

　　Cooks' Note

　　Serve with a steamed green vegetable, simple salad, or wilted spinach.

　　Rachael Ray's Look + Cook