Linguine & Monkfish

A very special Italian pasta dish with nests of red wine linguine, cherry tomatoes and deliciously flavoured monkfish, prawns and scampi in a delightful sauce.

review

4 persons

30 min.

Main dish

Recipes from Oil & Vinegar

Nice to know

Monkfish is a meaty fish with a firm texture. Monkfish is very easy to prepare, but you should make sure that the fish is slightly glazed on the inside, otherwise it is dry. Monkfish is delicious with bacon pieces.For a special variation with an Italian touch, combine the monkfish with shellfish and juicy cherry tomatoes in a creamy red wine sauce and serve it on a nest of red wine linguine. It looks fabulous and is a feast for your tastebuds!

Buon appetito!

Groceries

Pasta
• Bake & Fry Olive Oil • 1 clove of garlic, crushed • 300 g Linguine al Vino Rosso (red wine linguine) • 200 ml red wine

Fish
• 1 tbsp Aglio e Peperoncino (chopped garlic and red pepper) • 500 g monkfish • 4 large prawns (e.g. black tiger) • 250 g prawns (mix of small and medium) • 400 g cherry tomatoes, halved • 1 tsp Rub Mediterranean • ½ tsp Saffron • 100 ml red wine • 2 tbsp Cabernet Sauvignon Wine Vinegar (red wine vinegar) • cream
Getting started

Cook the pasta for 5 minutes and drain. Briefly sauté the garlic in a large cooking pan. Take the garlic out of the pan and then put in the linguine and add 200 ml red wine. Ladle the linguine around so that the red wine is absorbed.

Step 2

Heat a little oil in a pan and sauté the Aglio e Peperoncino . Add the monkfish and fry on all sides until brown. Then add the cherry tomatoes followed by the prawns together with the Rub Mediterranean and the Saffron . Once cooked, turn off the heat and finish off by adding the red wine vinegar and 100 ml red wine. Add a dash of cream to taste.

Tip

Serve the pasta in small nests in a deep plate and spoon the fish sauce over it. Arrange the monkfish on top of the pasta.
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