Linguine con guance di coda di rospo

Name: Linguine con guance di coda di rospo (Linguine with monkfish cheeks, tomatoes, chilli and lemon)
Yield: Serves 4
Cuisine: Italy
Ingredients: 350 g/12 oz linguine; 6 tbsp extra virgin olive oil; 300 g/10½ oz monkfish cheeks; grated rind of ½ unwaxed lemon and a few drops of the juice; salt; 2 tbsp chopped fresh oregano or marjoram; ½ tsp crushed dried chillies; 4 anchovy fillets, chopped; 2 tbsp capers; 2 garlic cloves, chopped; 6 cherry tomatoes, peeled and chopped

Linguine with monkfish cheeks, tomatoes, chilli and lemon

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

Monkfish cheeks are often seen on the fishmonger’s counter and they should never be ignored. They can be coated in egg and breadcrumbs and fried, or used to make this sauce.

Ingredients

300 g/10½ oz monkfish cheeks
350 g/12 oz

Europe
Italy
Naples
Fish course
Pescatarian
Venice
Pasta
Mediterranean

Method

Remove any skin from the monkfish and cut the fish into 2cm/¾ inch cubes.

Cook the linguine in boiling salted water.

While the pasta is cooking, heat 4 tablespoons of the oil in a large frying pan, add the garlic, anchovy fillets, oregano, chilli and lemon rind and fry for 1 minute, stirring constantly. Add the tomatoes, fry for 3–4 minutes and then throw in the monkfish and sau