Spaghetti With Monkfish And Hot Peppers

By á-170456

Ingredients

• 1 pound fresh monkfish skin removed, and cut into 1/2" cubes
• Salt to taste
• Freshly-ground black pepper to taste
• 6 tablespoons extra-virgin olive oil
• 2 garlic cloves medium sliced
• 4 red jalapeños seeded, chopped
• 8 fresh overripe plum tomatoes roughly chopped
• 1/2 cup dry white wine
• 1/2 cup freshly-chopped mint leaves plus
• extra, roughly-chopped for garnish
• 1 pound spaghetti or spaghettini
• 1/2 cup fennel leaves roughly chopped

Preparation

Step 1

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.