Linguini con Pescatrice e Fave
(Linguini Pasta with Monkfish and Fava Beans)
3/4 Lb. Monkfish - cut into one inch pieces 2 Med. Tomatoes - cut into eighths 1 Cup Fava beans - fresh & shelled 1/2 Cup Olives, black & pitted 4 Cloves Garlic - chopped 1/3 Cup Flour - all purpose unbleached Q.B. Salt and Pepper to taste 1/3 Cup Parsley, Italian flat - chopped 1/4 Cup Lemon juice - freshly squeezed.
Start a pot of water to boil for the pasta.
Dust the fish with the flour. This is easiest accomplished by putting the flour, salt and pepper in a plastic bag, then adding the fish a few pieces at a time. Hold the bag closed and shake the bag to coat the fish with the flour-salt-pepper mixture.
Sauté the coated pieces in a very thin layer of olive oil until they are browned on each side.The fish should be in one layer. Each piece should be turned separately. Once all of the fish are browned, about 5 minutes, put them in a dish on paper towels while the rest of the dish is prepared.
Add the linguine to the now boiling water and cook until al dente. During this time, sauté the garlic, olives and fave beans for 5-6 minutes over medium low heat, stirring frequently. After the first 2 minutes add 1/4 cup of water to the pan to keep the garlic from browning.
At the end of this time (5-6 minutes) add the Monkfish to the pan and turn the heat to medium high. Add the cut up tomatoes and cook for 1 minute, then add a cup of water and bring the mixture to a boil. Sprinkle a teaspoon of flour into the pan and stir while the sauce thickens.
Drain the pasta, put into heated dishes, and dress each dish with the Monkfish sauce. Toss a handful of parsley on each plate, then a squeeze of lemon juice when serving. Serve hot.