Linguine With Monkfish And Scallops

5.0(76)

by Bryan Miller And Pierre Franey

Open original recipe

Dinner, Pastas, Main Course

Servings

Six servings

Total time

30 min

Calories / serving

507 kcal

Ingredients (17)

serves

4 tablespoons olive oilolive-oil
1 tablespoon finely chopped garlicgarlic
1/2 teaspoon dried hot red-pepper flakes
1 cup finely chopped onionsonion
2 leeks, trimmed, rinsed and finely chopped, about 2 cupsleek
1/2 cup finely chopped celerycelery
1 teaspoon loosely packed thread saffronsaffron
2 cups canned crushed tomatoescanned-tomato
1/2 cup dry white winewhite-wine
1 bay leafbay-leaf
Salt to taste, if desiredsalt
Freshly ground pepper to tastepepper
4 tablespoons finely chopped parsleyparsley
1/4 teaspoon dried fennel seedsfennel-seed
1 1/2 pounds skinless, boneless monkfish, cut in 3/4-inch cubes
1 pound sea scallops, cut in 3/4-inch cubesscallop
3/4 pounds fresh or dried linguinelinguine

Instructions (3 steps)

01Heat two tablespoons of the oil in a heavy skillet over medium heat and add the garlic. Saute briefly while stirring; do not brown. Add the pepper flakes, onions, leeks and celery. Stir. Add the saffron and stir. Cook for two minutes, stirring often. Add the tomatoes, wine, bay leaf, salt and pepper. Blend in the parsley and fennel seeds. Bring to a boil, cover and simmer for 15 minutes. Stir often.

03Meanwhile, boil the linguine al dente and drain. Put the linguine in a heated baking dish and spoon the remaining two tablespoons of oil over it. Sprinkle with pepper and toss briefly. Remove the bay leaf from the seafood sauce and spoon the sauce over the pasta. Toss and serve immediately.

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Rich recipe — supports nutrition-aware planning.