Linguine with Monkfish "Meatballs", Thyme And Zucchini

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Linguine with Monkfish "Meatballs", Thyme And Zucchini Ingredients

4 tb Virgin olive oil	1 c Dry white wine
1 md Red onion; finely chopped	Salt; to taste
1 sm Zucchini; cut 1/4"	Freshly-ground black pepper;
2 tb Fresh thyme leaves	8 oz Linguine
1/2 lb Fresh monkfish filet	1/4 c Finely-chopped Italian
1 1/2 c Basic Tomato Sauce; see *

Instructions for Linguine with Monkfish "Meatballs", Thyme And Zucchini

* Note" See the "Basic Tomato Sauce" recipe which is included in this collection. Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12-inch skillet, heat oil over moderate heat. Add onion, zucchini and thyme leaves and saute until light brown and very soft (about 8 to 10 minutes). Cut monkfish into 3/4-inch cubes and season with salt and pepper. Add monkfish to saute pan and toss until cooked and starting to whiten (about 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. This recipe yields 4 appetizer servings. Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5634 broadcast 02-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-09-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.

Main Ingredient: ZucchiniCuisine: Uncategorized

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