Bring a large pot of water to the boil; once boiling, add salt (approx. 7 grams per liter) and cook the Spaghetti for the time indicated on pack.
In the meantime, cut the fish pulp into chunks. Heat a large non-stick pan, add the extra virgin olive oil, the peeled garlic clove and sauté gently the fish pulp until cooked. Eliminate the garlic clove.
Add the pesto Rosso to the fish, stir gently adding 1-2 tbsp of the pasta cooking water for a smooth consistency. Set aside.
Drain the spaghetti al dente, toss the pasta with the Pesto rosso and cod sauce.
Serve with some grated lemon zest, chopped parsley and black pepper on top, to taste.
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