Skin, clean and fillet the mullets and keep the best fillets. In a pan, sauté the garlic, celery, carrot, fennel, the mullets heads and fishbo- nes and then add the tomato paste. Cover with a lid and let cook for 30 minutes. As soon as the ragù is ready, filter it and let it cook until it reaches the desired texture. Cook the pasta in abundant water and drain it while al dente and finalise the cooking in the ragù. Blanch the mullet fillets in a non-stick pan and add them to the presentation of your dish, along with the ragù and some fennel.