List of Ingredients
- 1 red scorpionfish (rascasse)
- 1 of small onion (3 oz.), chopped
- garlic
- white wine
- 1 1/2 LB. of bucatini or similar long pasta
- 7 OZ. of monkfish
- 7 OZ. of fresh sole fillets
- 4 OZ. of spring onion
- 4 OZ. of black olives
- red chili pepper
- oregano
- basil
- extra-virgin olive oil
- black peppercorns
- salt
Method
For the base sauce: Clean and gut the red scorpionfish. Cut it into chunks and boil for 30 minutes in 2 qt. water flavored with 2 garlic cloves, 1 chopped onion, and 1 cup white wine. Pass the fish and broth through a food mill with a medium disc and collect the mixture in a bowl.
Cook the bucatini in a large pot of boiling salted water until al dente.
Meanwhile, cut the sole fillets into thin strips and the monkfish into cubes. Chop the spring onion and sauté it in 1/4 cup olive oil. Add the olives, a piece of chili pepper, the cubed monkfish, and the sole fillets strips. When everything is slightly browned, add in the sauce base, a large pinch of oregano, and salt to taste. Cook for a few more minutes.
Strain the bucatini once al dente and combine with the sauce. Garnish with chopped basil and freshly ground pepper.