Casarecce with perch, cream and brandy

An excellent dish using Garda perch fillets: very small, delicate but tasty, ideal in first and main courses. There are already many recipes on the blog. I use plenty of fish here because I like serving it as a complete meal.
INGREDIENTS FOR 2
200 g pasta (Garofalo casarecce, or your preferred shape)
20 small perch fillets, which are very small
125 ml cooking cream
30 g butter
1 small glass brandy
Extra virgin olive oil
Chopped parsley
Salt and pepper
My trusted fisherman supplies ready fillets. I wash them and check for bones.
I melt the butter with a little oil in a large frying pan, arrange the fillets in a single layer and add salt and pepper.
After a few minutes, when browned on one side, I turn them and cook a few more minutes. I break into small pieces with a spatula; they are very tender.
I add the brandy and let it reduce.
I set it alight to burn off the alcohol; take great care.
When the flame goes out, I add the cream and stir.
I add chopped parsley.
The sauce is ready and should not be too dry. Add a couple of tablespoons of cooking water from the pasta, which is cooking meanwhile, if needed.
I add the cooked pasta to the sauce.
I mix for a few minutes and serve hot.