Red Snapper in Acqua Pazza

Heat oil in a large nonstick skillet over medium-high heat. Add the garlic, and sauté for 1 minute, or until browned. Reduce the heat to medium. Add the onion, and sauté for 2 minutes. Add the tomatoes, 1 teaspoon salt, crushed red pepper, and black pepper. Cook 8 minutes (partially mash the tomatoes with a fork after 5 minutes). Pour in the wine and 1 cup water, and bring to a boil. Reduce the heat to a low simmer. Place the fillets, skin sides up, on top of the tomato mixture. Cover and cook 15 minutes, or just until the fish is opaque and cooked through (do not turn or break up the fillets).

While the fish is cooking, bring a pot of water to a boil. Add 1 teaspoon salt and spaghetti. Return water to a boil, and cook the pasta 5 minutes, or until al dente. Drain.

Remove the fish from the skillet with a slotted spatula, and transfer to a warm platter. Cover and keep warm. Bring the tomato mixture to a boil. Add spaghetti, and cook 5 minutes. Divide the mixture evenly among 4 pasta bowls, and top each portion with a fillet. Sprinkle each serving with parsley, and garnish with a lemon wedge.