Linguine e Coda di Rospo alla Veneziana

Name: Linguine e Coda di Rospo alla Veneziana (Linguine and Monkfish in the Venetian Style)
Prep time: 30 min
Total time: 30 min
Yield: Serves 4 as a first course, or 3 as a main course
Cuisine: Italian
Ingredients: 375 g (12 oz) monkfish, skinned and cut into 1 cm (½-inch) cubes; 375 g (12 oz) linguine; salt and pepper; salt and pepper; 125 ml (4 fl oz) extra-virgin olive oil 50 g (2 oz) dried white breadcrumbs 2 tablespoons chopped fresh parsley, preferably flat-leaf; 125 ml (4 fl oz) extra-virgin olive oil 50 g (2 oz) dried white breadcrumbs 2 tablespoons chopped fresh parsley, preferably flat-leaf; 4 garlic cloves, crushed lightly with the flat of a knife; 1 small dried chilli, crumbled; 125 ml (4 fl oz) extra-virgin olive oil 50 g (2 oz) dried white breadcrumbs 2 tablespoons chopped fresh parsley, preferably flat-leaf

Linguine and Monkfish in the Venetian Style

Preparation info

Serves
4
as a first course

Difficulty
Easy
Ready in
30 min

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

In Italy, monkfish is very popular and highly prized, and the Venetians, above all, know how to make the best use of it. Both the dark and white skin of the fish must be removed, or the fish will shrink while cooking.

Ingredients

125 ml (4 fl oz) extra-virgin olive oil 50 g (2

Europe
Italy
Veneto: Venice
Fish course
Starter
Pescatarian
Pasta
Mediterranean

Method

Heat half the oil in a small frying-pan. When the oil is hot, add the breadcrumbs and stir-fry until golden.
Choose a large frying-pan and heat the remaining oil with the parsley, garlic and chilli. When you can smell the garlic aroma, scoop the garlic out of the oil and discard it. Add the fish and cook until the fish is opaque – about 5 minutes if the cubes are