Linguine with Monkfish ragù

Linguine with monkfish ragù is an elegant and tasty dish that combines pasta with the delicate flavor of this specific fish. Here is the recipe:

Ingredients

• 400 grams of linguine
• 300 grams of monkfish tail, cut into cubes
• 1 small onion, finely chopped
• 2 cloves of garlic, chopped
• 400 grams of peeled tomatoes
• 100 ml of dry white wine
• Chopped fresh parsley
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. In a sufficiently large pan, sauté the onion and garlic in extra virgin olive oil until they become translucent.
2. Add the monkfish tail cubes and brown well on all sides.
3. Deglaze with the white wine and let the alcohol evaporate on high heat.
4. Add the crushed peeled tomatoes, then lower the heat and cook everything for about 15-20 minutes. Season with salt and pepper.
5. Meanwhile, bring a pot of salted water to a boil and cook the linguine until al dente.
6. Drain the linguine and transfer them to the pan with the monkfish ragù, mixing well.
7. Plate the linguine and sprinkle with chopped fresh parsley before serving.

Fun Fact

Monkfish, also known as anglerfish, is a prized fish appreciated for its white and firm flesh that is suitable for various preparations. In this recipe, the delicate taste of the fish pairs perfectly with tomato and white wine, creating an excellent balance of flavors.

I wish you fun and a good appetite with this recipe! If you need suggestions to adjust the ingredients or for other preparations, do not hesitate to ask.