Linguine with Monkfish

linguine

Okay . this is what I had for my lunch today. My fridge had the following ingredients – fresh monkfish, plum tomatoes, coriander, basil, chillies, lemon and linguine which prompted me to whip this out. That is what I love about pastas, they are so versatile and as long as you have fresh ingredients and herbs , they will taste yummy .

(recipe is enough for 2)

200g linguine (cook according to the instructions on the package)

1 whole monkfish, slice out the fillets and cut into bite size slices
8 small plum tomatoes (slice into 2-3 pieces each)
2 tbp of chopped coriander
a handful of basil (torn)
1 tsp of garlic – chopped
1 tsp of chopped red chillies *
2 slices of speck*
2 shallots chopped finely
1-2 tsp of lemon juice
coriander for garnishing

*if you have chorizo, you can omit speck and the chilli , instead chopped up about 5-6 slices of chorizo.

Heat 3 tbp olive oil and saute the garlic, speck, chilli, shallots (or chorizo if using) until fragrant- about 5 minutes. Add the fish and stir fry for about 2 mins or so. Once the fish slices become opaque – add the tomatoes and the herbs. Lower the heat to medium. Add a little salt and pepper to taste.  After 2 minutes, pour in the linguine and 3 tbp of the liquid from the pasta. Give the pasta a thorough stir- through adding a little bit more salt and pepper to taste. Continue to mix the pasta through (and if gets a little dry add in 1 tbp of olive oil) for another 5 mins.

Dish out the pasta onto a plate, garnish with coriander leaves, freshly ground pepper and drizzle some lemon juice over it. Enjoy.

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