Linguine with Monkfish Ragu

Start preparing the linguine with monkfish ragù by cutting the fish into fairly thick slices 1 and removing the central bone with a knife 2, making sure to eliminate all possible residues. Then cut the monkfish fillets into cubes 3.

Wash the cherry tomatoes and cut them in half 4. Now, proceed to slice the olives into rings 5. Finally, chop the parsley and set everything aside 6.

In a pan, heat 3 tablespoons of extra virgin olive oil, add the clove of garlic, let it brown, then remove it 7. Add the fresh chili pepper, deseeded and cut into slices 8. Let it slightly flavor and then add the monkfish cubes 9.

Let them brown for a few minutes, season with salt 10, and deglaze with white wine over high heat 11. Once all the wine has evaporated, add the cherry tomatoes 12.

At this point, add the previously sliced black olives 13. Mix the ingredients well, let the cherry tomatoes slightly wilt, and add the parsley 14. Once the sauce has thickened, add a pinch of pepper and turn off the heat 15.

Meanwhile, cook the linguine in plenty of boiling salted water 16. Drain them al dente and pour them into the pan with the monkfish ragù 17, mix well 18, and serve the linguine with monkfish ragù hot, optionally adding a drizzle of raw extra virgin olive oil.