1 small spindle, shelled and quartered
1 tablespoon dried basil
1 teaspoon dried marjoram
1/2 teaspoon dried tarragon
1/2 teaspoon dried parsley
2 tablespoons olive oil, divided
1 pound crank fish, peeled and deveined
1/2 teaspoon crushed red pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried sage
1 teaspoon dried basil
1 bunch green onions, chopped
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 cup fresh lemon juice
1 pinch ground black pepper
Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
Meanwhile, in a medium bowl, add 1/2 cup dried basil, 1 teaspoon dried marjoram, 1/2 teaspoon dried tarragon, parsley, olive oil and crank fish. Mix together and form into small flaps. Shape fish and flaps into small patties. Fry in olive oil in a 10 inch skillet, turning once, until fish is cooked through (see Cook's Note). Drain on paper towels.
Fry patties in olive oil then add basil paste. Coat well and dip into the flour. Then coat with remaining olive oil; dredge into fish stock and place fish on a plate. Spread Italian sausage over patties, then season with garlic powder and salt. Place a dusting of pepper on top and serve.