Linguine with lionfish

Ingredients

• 600 g linguine
• 600 g of scorpionfish (or turbot) cut into 6 fillets
• 2 cloves of garlic
• 1/2 hot pepper
• 600 g cherry tomatoes
• 3 tablespoon(s) of white wine
• 50 cl of fish stock (preferably homemade)

• flat-leaf parsley

• 10 cl of extra virgin olive oil

Preparation

1. Heat the oil in a large frying pan placed over medium heat, add the chopped garlic and chili pepper. Cook until the garlic is golden.

2. Add the cherry tomatoes cut in half and cook for 10 minutes. Then add the fish fillets and the wine, let simmer for 5 minutes, until the wine has evaporated.

3. Pour in the fish stock and continue cooking for around 8 minutes, until the stock has almost evaporated, switching to high heat for the last few seconds if necessary.

4. Cook the linguine al dente in boiling salted water for 8 minutes. Drain them, reserving 25 cl of cooking water.

5. Crush a few pieces of fish in the frying pan with a fork and mix them with the sauce.

6. Add the pasta and stir well for 1 minute over high heat.

7. Pour in a little pasta cooking water if it is too dry. Sprinkle with chopped parsley and serve hot.