Monkfish with Ink Fettuccine and a Caper and Rosemary Sauce
The amount of pasta you use depends on how greedy your friends are. The minimum is about 35-40g per person, but this recipe uses more, and will provide a substantial lunch dish. The sauce is strongly flavoured and very tasty and the colours are pleasingly dramatic.
Serves 4
Fry the bacon in a tablespoon of olive oil, remove it and keep it for the sauce. Wipe the pan with kitchen paper then pour in the wine and reduce it by half. Add the stock to the reduced wine and reduce the whole again by half. Then add the cream and reduce yet again (yes!), to about one third. Stir in the bacon, rosemary, capers and tomatoes and set it aside.
Cook the pasta in plenty of boiling salted water, drain it and toss it in the butter and the rest of the olive oil. Meanwhile, sear the monkfish in the clarified butter then roast it for 8 minutes. Reheat the sauce and serve.
