The tasty red sauce for this dish includes a 28-ounce can of crushed tomatoes, cans of sardines and mackerel with their oil, and a half dozen anchovies fillets — all blended in a food processor. Start by sautéing plenty of thinly sliced garlic in olive oil, add the sauce, red wine and then dried Italian herbs and red pepper flakes. The fresh wild-caught mahi-mahi next, cut into bite-sized pieces, for about 5 minutes. When the pasta is al dente, add it to the sauce and mix well. Garnish with parsley, herbs and grated Parmesan cheese.
