Bring plenty of water to the boil in a big pot. When boiling, add rock salt (7g to a litre of water).
Gently heat a little oil in a large fry pan, and when hot add spring onions and garlic and cook for 2-3 minutes, then add capers and cherry tomatoes and cook for a further 2-3 minutes. Season to taste.
Add the sea bream and cook for 1 minute, then add wine and allow it to evaporate.
Add the Barilla Basilico pasta sauce and bring to a simmer.
Drop the Barilla Gluten Free Spaghetti into the water and stir. Cook according to the instructions on the pack.
Drain the pasta 1 minute before the suggested time and toss in with the sauce. Add parsley and serve with a drizzle of Extra Virgin Olive oil.