Brown the chopped garlic in a pan with hot oil. Add the fish and sauté quickly. Pour in the wine and complete the cooking time, adding the tomato in wedges. Season with salt, pepper and chopped parsley. Cook the pasta in plenty of boiling, salted water. Drain quickly, retaining a little of the cooking water. Sauté the pasta in a pan with the sauce. Serve hot and sprinkle with fresh, chopped herbs to taste.