Linguine With Monkfish "Meatballs", Thyme And Zucchini
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4 appetizer
 

Ingredients:

4 tablespoons virgin olive oil
1 medium red onion -- finely chopped
1 small zucchini -- cut 1/4 inch matchsticks
2 tablespoons fresh thyme leaves
1/2 pound fresh monkfish filet
1 1/2 cups basic tomato sauce
1 cup dry white wine
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
8 ounces linguine
1/4 cup finely-chopped Italian parsley
4 tablespoons virgin olive oil
1 medium red onion -- finely chopped
1 small zucchini -- cut 1/4 inch matchsticks
2 tablespoons fresh thyme leaves
1/2 pound fresh monkfish filet
1 1/2 cups basic tomato sauce
1 cup dry white wine
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
8 ounces linguine
1/4 cup finely-chopped Italian parsley
 

Preparation:

* 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 sauté until light brown and very soft (about 8 to 10 minutes). Cut monkfish into 3/4-inch cubes and season with salt and pepper. Add monkfish to sauté 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5634)