Linguine With Monkfish 'Meatballs', Thyme And Zucchini

Recipe Ingredients

4 tablespoons	60ml	Virgin olive oil
1 tablespoon	15ml	Red onion - finely chopped (medium)
1 tablespoon	15ml	Zucchini - cut 1/4" matchsticks (small)
2 tablespoons	30ml	Fresh thyme leaves
1/2 lb	227g / 8oz	Fresh monkfish filet
1 1/2 cups	355ml	Basic Tomato Sauce - (see recipe)
1 cup	237ml	Dry white wine
		Salt - to taste
		Freshly-ground black pepper - to taste
8 oz	227g	Linguine
1/4 cup	36g / 1.3oz	Finely-chopped Italian parsley

Recipe Instructions

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a 12-inch skillet, heat oil over moderate heat. Add onion, zucchini and thyme leaves and saute until light brown and very soft (about 8 to 10 minutes).

Cut monkfish into 3/4-inch cubes and season with salt and pepper. Add monkfish to saute pan and toss until cooked and starting to whiten (about 1 minute). Add Basic Tomato Sauce and white wine and bring to boil. Lower heat and simmer 10 minutes.

Drop linguine into boiling water and cook according to package instructions. Drain pasta in colander over sink and toss into pan with monkfish. Add parsley and toss over medium heat until cooked. Pour into warm serving bowl and serve immediately.

This recipe yields 4 appetizer servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5634) - from the TV FOOD NETWORK

Rating

Average rating:

3 (1 votes)

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