Linguine with monkfish \"meatballs\", thyme and zucchini

4 servings

Ingredients

Quantity Ingredient
4 tablespoons Virgin olive oil
1 medium Red onion; finely chopped
1 small Zucchini; cut 1/4\" matchsticks
2 tablespoons Fresh thyme leaves
½ pounds Fresh monkfish filet
1½ cup Basic Tomato Sauce; see * Note
1 cup Dry white wine
Salt; to taste
Freshly-ground black pepper; to taste
8 ounces Linguine
¼ cup Finely-chopped Italian parsley

Directions

* Note" See the "Basic Tomato Sauce" recipe which is included in this collection.

Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12-inch skillet, heat oil over moderate heat. Add onion, zucchini and thyme leaves and saute until light brown and very soft (about 8 to 10 minutes). Cut monkfish into ¾-inch cubes and season with salt and pepper. Add monkfish to saute pan and toss until cooked and starting to whiten (about 1 minute).

Add Basic Tomato Sauce and white wine and bring to boil. Lower heat and simmer 10 minutes. Drop linguine into boiling water and cook according to package instructions. Drain pasta in colander over sink and toss into pan with monkfish. Add parsley and toss over medium heat until cooked. Pour into warm serving bowl and serve immediately. This recipe yields 4 appetizer servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5634 broadcast 02-07-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

07-09-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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