Ingredients for 2 people
2 monkfish tails
2 garlic cloves
250g raw passata or chopped tomatoes for more crunchiness in the sauce
Few flakes of dry chilli
A pinch of fennel seeds
EVO oil
Salt and pepper to taste
180g linguine
Preparation
Pour a drizzle of EVO oil in a frying pan, add the chilli, fennel seeds, garlic cloves salt and pepper and heat up for 2-3 minutes.
Add the monkish tails and pan fry for 5-6 minutes until the fillet loses its transparency. Pour over the passata and cover with the lid. Stir with a wooden spoon every couple of minutes and once the monkfish tails are soft and tender, chop them apart with the spoon. Keep stirring to avoid any sticking to the pan.
In the meantime, boil salted water and cook the linguine al dente (drain 1 minutes before recommended cooking time).
The sauce should be ready after 20 minutes in total, meaning that the passata and the monkfish have just over 10 minutes to marry flavours.
Drain the linguine and pour them into the sauce. Turn on again the heat, pour a drizzle of EVO oil and stir well for a couple of minutes. Serve immediately.
