Heat the oil in a pan and add the sea bream fillets. They will slowly begin to fray. Add the tomato and olives. When almost cooked, add the ginger and ground black pepper.
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For those who want it, there is also some fresh chili pepper. Meanwhile, cook the pasta and set aside a ladle of the cooking water.
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Once drained, toss it in the pan with the sauce, add the fresh arugula, stir, and serve. I didn't use salt in this recipe; obviously, it's a matter of habit.
