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Amalfi Bucatini Pasta with Monkfish & Mint

Monkfish. Now there's a face only a mother could love!

Often scorned for its less-than-lovely visage, genuinely epitomizes the saying, "don't judge a book by its cover." With a peculiar flat body and a singular spine streaking down its length, monkfish is not what it first seems. This enigmatic sea creature hides a treasure trove of culinary potential beneath its daunting exterior.

Dive into the flavors of monkfish, subtle with a texture reminiscent of cod but softer, melting effortlessly on your tongue. It’s a cherished favorite in French and Italian cuisines, celebrated in velvety sauces and sumptuous wine-baked dishes.

With this delicious pasta, let’s take a culinary journey to the Amalfi Coast with this simple dish that showcases monkfish in a refreshing new light.

Picture this: tender monkfish sautéed to perfection, with copious amounts of fresh mint, then lavished with an aromatic mint and olive oil emulsion. The result? A dish that sings with flavor, vibrant and invigorating.

And what better to pair it with than bucatini, the robust cousin of spaghetti? Thicker, with a coy little hole down its center, bucatini brings the robust heartiness to each bite allowing flavors to penetrate its structure, delivering a satisfying bite every time.

So, why just read about it when you can experience it firsthand in your kitchen? Prepare this fish pasta and bask in the delightful fusion of flavors. You'll be glad you did, and yes, you'll thank me later!



Recipe for

Amalfi Bucatini with Monkfish & Mint

Serves 4

Shopping list:

1 lb. Bucatini pasta ¾ lb. Monkfish fillet (buy an approx. 2 lb. whole fish and have the fishmonger clean it) 8-10 Campari tomatoes

4-5 garlic cloves, peeled 3/4 cup packed mint leaves separated from stems

1/4 cup olive oil

1 tsp sea salt ½ tsp ground black pepper Mint oil:

1/2 cup packed mint leaves separated from stems

1/4 cup olive oil


Pasta: Bring pasta water to a rolling boil with 2 tbsp. salt so it is as salty as the ocean.

Monkfish: Have the fishmonger skin the fish for you. Using a very sharp fillet knife, make a deep incision on both sides of the central bone and cut into 2 fish fillets. Insert under the membrane and separate from the fish. Cut into small ½” cubes and set aside.

Garlic: Cut into very thin slices and set aside

Campari tomatoes: Quarter and set aside.

Mint oil: Wash the leaves and place in a food processor capable of making very fine pastes. Add the olive oil and process until a thin, nearly smooth oil is formed.

Mint leaves: Roughly chop and set aside.

Pasta: Once you begin with the sauce, then and only then add the pasta to the boiling water. Add the pasta and stirring regularly, cook for 11 minutes until pasta is al dente. Reserve 1/2 cup pasta water. Drain the rest in a colander and drizzle with some olive oil. The sauce and the pasta should come together at about the same time.


Heat olive oil on medium high heat until very hot. Add the garlic and sauté for a few seconds.

Add the fish and on high heat rapidly sauté for a few minutes only until fish is nearly opaque. Add the chopped mint leaves and stir.

Add the tomatoes, salt and pepper and sauté for 1-2 minutes. Add the pasta and drizzle the mint oil and toss to combine. Taste and adjust seasoning.

Serve hot, adding additional fresh leaves of fresh mint on the top.



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