Linguine with Monkfish Meatballs, Thyme and Zucchini



4 servings



4 tbsp. virgin olive oil
1 md. red onion, finely chopped
1 sm. zucchini, cut into 1/4-inch matchsticks
2 tbsp. fresh thyme leaves
1/2 lb. fresh monkfish fillet
1-1/2 cup Basic Tomato Sauce (see recipe elsewhere)
1 cup dry white wine
Salt, to taste
Freshly ground black pepper, to taste
8 oz. linguine
1/4 cup finely chopped Italian parsley


Bring 6 quarts water to boil and add 2 tbsp. 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 (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 (approximately 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.

Author's Comments

Appetizer servings.

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