Linguine with Monkfish Ragù Sauce

• 12 oz linguine (350 g)
• 14 oz monkfish fillet (400 g)
• 1 1/4 cups tomato purée (300 g)
• 1 carrot
• 1 celery stalk
• 1/2 white onion
• 3 tbsp white wine (40 g)
• 1/2 tsp fresh parsley (2 g)
• 1 garlic clove
• Salt to taste
• Extra virgin olive oil to taste
• Black pepper to taste

1. Cut the monkfish fillet into small pieces and set aside. Finely chop the carrot, celery, and onion to prepare the soffritto.
2. In a large pan, heat some extra virgin olive oil and flavor it with the whole garlic clove. Add the chopped carrot, celery, and onion. Sauté over medium-low heat until the vegetables are tender.
3. Add the monkfish fillet to the pan and cook for about 5-7 minutes, stirring occasionally.
4. Deglaze with white wine and let the alcohol evaporate.
5. Add the tomato purée, salt, and black pepper. Mix well and let the ragù cook on low heat for about 20-30 minutes, adding a little water if necessary.
6. Meanwhile, cook the linguine in plenty of salted water.
7. Chop the parsley.
8. When the linguine is almost done, drain it and toss it with the monkfish ragù. Add the fresh parsley and finish with a drizzle of olive oil.
9. Serve the linguine hot, garnished with a drizzle of extra virgin olive oil and a sprinkle of fresh chopped parsley.

Enjoy your meal!