Pescatrice Alla Livornese Recipe
Sautéed fresh Monk fish fillet in olive oil with garlic, grape tomatoes, capers, olives, basil and white wine sauce, over squid ink Spaghetti pasta
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Squid Ink Spaghetti
Bring a large pot of salted water to a boil. Add the squid ink spaghetti and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Monk Fish
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- 3
- 4
Make the Sauce
In the same skillet, add the halved grape tomatoes, capers, and chopped olives. Sauté for about 3-4 minutes until the tomatoes start to soften.
- 5
Deglaze and Add Flavor
Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate and the sauce to reduce slightly.
- 6
Combine Everything
Return the cooked monk fish to the skillet, add the chopped basil, and season with salt and pepper. Stir gently to combine and warm through.
- 7
Serve
Serve the monk fish and sauce over the squid ink spaghetti, garnished with additional basil if desired.
