Tagliatelle With Sole Sauce

Preparation:

Preparation: In a large frying pan, melt a knob of butter and place the floured and cleaned sole in it. Wet it with the wine and cover it with a lid. Halfway through cooking, turn off the heat and, using a fork and spoon, remove the meat from the sole by placing it in a separate pan, add a glass of water and cook the remains of the sole for about fifteen minutes, again with the pan covered. At the end of the operation, filter the broth obtained with a very fine sieve into the pan previously prepared with the pulp, add the tomato sauce and the basil cut into strips and salt. Leave to simmer for about fifteen minutes, turn off the heat and add the remaining butter.