Risotto-style lemon spaghetti with Garda whitefish and capers

This method cooks pasta in a similar way to risotto. The starch released by the pasta makes the sauce creamy. I used local ingredients from Lake Garda, particularly my home town of Gargnano.
INGREDIENTS FOR 2
200 G SPAGHETTI
2 GARDA WHITEFISH FILLETS (LAVARELLO)
1 ORGANIC LEMON, grated zest
2 TABLESPOONS DESALTED CAPERS
SALT-PRESERVED LEMONS
GARDA EXTRA VIRGIN OLIVE OIL
3/4 TABLESPOONS GRATED GRANA
CHOPPED PARSLEY
CAPER POWDER
SALT
PEPPER
I bring salted water to the boil in a small saucepan (1 litre water and 10 g salt). I put 2 or 3 ladles of this water in a frying pan with the grated zest of a large organic lemon and 2 or 3 tablespoons of extra virgin olive oil.
I bring it to the boil and add the spaghetti.
I let the spaghetti soften, stir, then add a few more ladles of water to cover. I keep cooking, adding water little by little as for risotto.
Meanwhile, I remove all the bones from the whitefish fillet and dice it finely.
I heat extra virgin olive oil in a frying pan and add the whitefish, salt and pepper. Use little salt because the capers are already salty.
I cook very briefly, then add chopped capers and parsley.
I finely dice the salt-preserved lemon.
I add it to the fish.
The spaghetti will take about 5 minutes longer than the time on the packet. It should have absorbed almost all the water but still be moist. I now add a little Parmigiano.
I add the fish.
I mix quickly and add a splash of oil, and a little water if it seems dry.
I plate the spaghetti with caper powder around it and a drizzle of oil. Delicious and fragrant, with a lovely fresh touch from the lemon.