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Linguine con guance di coda di rospo
Linguine with monkfish cheeks, tomatoes, chilli and lemon
Preparation info
Serves
4
Difficulty
Easy
Appears in
Anna Del Conte on Pasta
Published 2015
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 350 g /12 oz
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