Wash the parsley, pat it dry with kitchen paper and chop it finely, together with the garlic and chilli pepper. In a heavy-bottomed frying pan, large enough to contain the pasta, sauté the mixture of chopped herbs with the olive oil, adding a small pinch of powdered chilli pepper (according to taste). Put the fish fillets into the pan, season with salt, stir and then break them up by crushing with the back of a wooden spoon, stir again and cook over a moderate heat for 5 minutes.  Turn up the heat, add the white wine and let it evaporate.  Cook the “Chitarrini” in boiling salted water, strain them when very “al dente”, setting  aside a little of the water they were cooked in, and tip them into the frying pan with the fish sauce. Toss for 3-4 minutes, adding some of the cooking water. If the pasta seems too dry, add a little more. Garnish the “Chitarrini” with some fresh, chopped parsley and serve immediately, nice and hot.