This document provides a recipe for Paccheri di Gragnano pasta with red scorpion fish sauce. It begins with a description of red scorpion fish, noting its large size and stocky body covered in spines and skin tags. It then outlines the recipe steps which include cooking garlic and chili in olive oil, preparing tomatoes, adding fish fillets to the pan and cooking them along with wine and tomatoes to create a sauce. The fish is then removed, boned and flaked before being added back to the sauce to cook for 20 minutes. Finally, paccheri pasta is added to the pan to finish cooking in the sauce before being served.