2 tablespoons extra-virgin olive oil, plus more for serving
Two 5-ounce skin-on red snapper fillets (checked for pin bones)
Kosher salt and fresh ground black pepper
3 cloves garlic, chopped
1 teaspoon crushed red pepper flakes, plus for serving
1/2 to 3/4 cup dry white wine
Half 28-ounce can whole peeled tomatoes, pureed
1 pound linguine
1 handful fresh parsley leaves, chopped, for garnish
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