Boil water for pasta
Coat 1 skillet with EVOO and add garlic and 2 pinches of crushed red pepper over LOW heat.
In a second skillet on LOW heat, add almonds
In a seperate bowl, mix eggs, a splash of cream, salt and pepper
Add 1/2 c of white wine to skillet one and turn the heat up a bit
remove almonds from skillet two, set aside
In skillet two raise heat to Medium add EVOO to coat the bottom of pan and 2 TBSP of butter, let melt
Coat the fish fillets with the egg batter and place in skillet two for 4-6 minutes on each side.
Add lemon zest to skillet one (zest one whole lemon) and add 3/4 c. of cream
Remove fish- set aside cover with tin foil to keep warm
in fish pan add 1 c. of white wine, 2 tbsp butter, capers, a pinch of parsely, reduce heat
Cut lemons in half (cut enough slices to save for garnish on fish)
Sqeeze to lemon halves in each skillet
Remove 1/2 C. of starch water for pasta pan and add to skillet one, then drain pasta
Add pasta, basil, parsley and all of the parm cheese to skillet one and mix together well.
Serve the noodles and fish- spoon on the new sauce from skillet two to finish fillet and then garnish with almonds and lemon slice.