Linguine with Monkfish Ragu



Linguine with monkfish ragù is a simple and quick first course to make, yet really tasty and refined. In this recipe, we suggest pairing linguine (also known as bavette) with a delicious cherry tomato sauce enriched with monkfish cubes and black olive slices. The monkfish, is a saltwater fish that inhabits sandy and rocky seabeds. Its characteristic appearance resembles that of a frog. It's a very light and versatile fish in the kitchen because it does not have bones, and its meat does not tend to flake during cooking. It's often used for the typical tomato broth. Surprise your guests with linguine with monkfish ragù!

Linguine pasta 12.3 oz (350 g)
Cherry tomatoes 0.6 lb (250 g)
Monkfish 0.9 lb (400 g) - flesh
Black olives 1.8 oz (50 g) - pitted
White wine 1.4 oz (40 g)
Parsley ½ tsp (2 g) - chopped
Fresh chili pepper 1
Garlic 1 clove
Fine salt to taste
Extra virgin olive oil to taste
Black pepper to taste

How to prepare 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.

How to store

It is advisable to consume the linguine with monkfish ragù as soon as they are ready! Otherwise, you can store them in an airtight container for up to one day!


If you buy monkfish with the head, don't throw it away but use it to make an excellent fish broth!

For the translation of some texts, artificial intelligence tools may have been used.