Pick up wide, tubular calamarata pasta (named for its resemblance to rings of calamari!) for this simple dish that gets flavor from shishito peppers, parsley and lemon juice.
5 quarts cold water, divided3/4 cup plus 2 tablespoons olive oil, divided1 pound uncooked calamarata pasta2 teaspoons fresh lemon juiceStir together 1 quart water and 1/3 cup salt in a medium bowl until salt is dissolved. Add fish; cover and chill 30 minutes. Remove fish and pat dry; discard salt water. Remove bloodline from fish; cut fish into 1/2-inch pieces. Toss with 2 tablespoons oil and garlic. Cover and chill 1 to 2 hours. Heat a large cast-iron skillet over high until smoking.
Transfer peppers to a medium bowl, and toss with 2 tablespoons oil and 1 teaspoon salt.Bring remaining 4 quarts water and 1/3 cup salt to a boil in a large pot over high. Add pasta, and cook, stirring occasionally, until al dente, 11 to 12 minutes. Drain, reserving 1 cup cooking liquid.Return large pot to medium heat; add 2 tablespoons olive oil. Add half of fish pieces in a single layer; cook, stirring occasionally, until cooked through, 3 to 4 minutes. Set aside.