Spaghetti alla trabaccolara is a seafood pasta (mostly fish) that is particular to Tuscany’s Versilia coast. Named after the Trabacco, the boats of the fishermen who came from San Benedetto del Tronto to live and fish in Versilia from the 1920’s to the 1930’s. This is what they cooked onboard those boats, according to Tuscany’s official tourism website.
The fish is cooked for a short time with tomatoes and wine while the pasta boils in salted water. Before the pasta is done, it is drained and dumped into the pan to absorb the remaining liquids and cooked with the sauce until properly al dente. The example in the picture, gussied up with some shellfish, is from Disma restaurant and Pizzeria in Fiumaretta di Ameglia.