Bavette in Guazzetto

Ingredients

• 6 ounces skinless cod fillet, cut into 3-inch-wide strips
• Sea salt
• ¼ cup extra-virgin olive oil, plus more for drizzling
• 3 garlic cloves, crushed
• 1 teaspoon red-pepper flakes
• One 28-ounce can peeled whole san marzano tomatoes, crushed by hand
• 1 pound bavette or linguine fini pasta (anderer likes the rustichella d'abruzzo brand, available at whole foods)
• ½ bunch flat-leaf parsley, chopped (about ½ cup)
• 12 basil leaves, chopped
• Freshly ground black pepper
• 3 tablespoons fresh bread crumbs, toasted in olive oil until golden brown

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