Heat the olive oil in a large nonstick pan over medium-high heat. Season the fish on both sides with salt and pepper. Sear the fish, skin-side down, for 4 minutes; flip, and cook on the reverse side until cooked through and flaky, another 4 minutes. Remove the fish to a plate.
Add the garlic and some salt and pepper to the pan. When the garlic begins to take on some color, add the red pepper flakes; saute for 1 minute, then stir in the wine. Reduce the wine briefly, until it loses its harsh flavor, then stir in the tomatoes. Lower the heat to medium and simmer for 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook 1 minute less than indicated on the box.
Remove the skin from the fish fillets. (Searing the fish skin-side down adds more flavor to the sauce.) Break up the fish with your hands and add it to the sauce. Stir well, and cook for 1 minute.
Drain the linguine, add it to the sauce, and toss all together.
Serve with a drizzle of olive oil, a sprinkle of parsley and, if desired, an extra touch of red pepper flakes.
Recipe courtesy of Gabriele Corcos and Debi Mazar