Start by filleting the herring to get two fillets. Place them in a bowl and cover with milk. Cover with plastic wrap and let rest in the refrigerator for at least a couple of hours.

Remove the herring fillets from the milk, rinse them under water, and pat dry with paper towels.

Slice the herring fillets and place them in a container with the lemon cut into slices, whole black peppercorns, and a drizzle of extra virgin olive oil. Mix and let marinate overnight in the refrigerator.

Cook the spaghetti until they just begin to bend. In a large skillet, lightly sauté the chili pepper in a couple of tablespoons of olive oil, add a strip of lemon zest and a few pink peppercorns. Add the spaghetti and finish cooking by gradually adding pasta cooking water, stirring frequently.

At the end of cooking, add the herring (cut into thin strips) and chopped parsley. Turn off the heat and continue tossing to combine.

Serve, finishing with a drizzle of garlic-infused olive oil and a grind of black pepper.