Spaghetti With Monkfish And Hot Peppers

Recipe Ingredients

1 lb	454g / 16oz	Fresh monkfish - skin removed,
		And cut into 1/2" cubes
		Salt - to taste
		Freshly-ground black pepper - to taste
6 tablespoons	90ml	Extra-virgin olive oil
2		Garlic cloves - medium sliced
4		Red jalapeños - seeded, chopped
8		Fresh overripe plum tomatoes - roughly chopped
1/2 cup	118ml	Dry white wine
1/2 cup	20g / 0.7oz	Freshly-chopped mint leaves - plus
		Extra, roughly-chopped for garnish
1 lb	454g / 16oz	Spaghetti or spaghettini
1/2 cup	20g / 0.7oz	Fennel leaves - roughly chopped

Recipe Instructions

Season the monkfish with salt.

Bring 6 quarts of water to a rolling boil and add 2 teaspoons salt.

In a 12- to 14-inch saute pan, heat the olive oil, garlic, jalapeños, monkfish, salt and pepper and cook until softened, but not browned, about 5 to 6 minutes. Add tomatoes, white wine, and monkfish and simmer 5 to 6 minutes more, until the monkfish is just cooked. Add the mint leaves and stir through. Remove the pan from the heat.

Cook the pasta according to the package directions until just al dente and drain. Pour the hot pasta into the pan with the monkfish and stir gently to mix. Pour the pasta into a warm serving dish, sprinkle with the fennel leaves and mint. Serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F12) - from the TV FOOD NETWORK

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