Steps:

1. Cook the pasta: Bring some salted water to a boil in the COBB Wok. Cook pasta accordingto package instructions until al dente. Drain and set aside.

2. Sauté the aromatics: After the pasta has been revoked from the COBB Wok, heat someolive oil over medium heat. Add the minced garlic, fresh chilli, and chilli flakes. Sauté for1-2 minutes until fragrant, being careful not to burn the garlic.

3. Add wine and tomatoes: Once the aromatics have sautéed and released their flavours, pourin the white wine and let it simmer for 2 minutes to reduce slightly. Once slightly reduced,add the tinned tomatoes. Simmer for 5-7 minutes until the sauce thickens.

4. Add the cream: Stir in the cooking cream, combining it well with the tomato sauce. Lowerthe heat and let it simmer for another 2-3 minutes.

5. Cook the fish: Reduce to a low heat and gently add the fish pieces to the sauce to poach.Simmer for 4-5 minutes until the fish is cooked through. Season with salt and pepper totaste.

6. Combine with pasta: Toss the cooked pasta into the sauce. Stir to coat the pasta evenly.

7. Finish with basil: Stir in the chopped fresh basil just before serving.

8. Serve: Plate your spicy creamy tomato fish pasta and garnish with extra basil, chilli flakes,drizzle of olive oil and a squeeze of lemon.