The Willoughton Wanderer

Ingredients: Serves 2. Cooking time 20 minutes.

1 monkfish tail chopped into chunks

6 cooked large prawns

1 onion finely chopped

1 garlic clove finally chopped

1 tablespoon of olive oil

3 chilli’s finely chopped

4 chopped tomatoes

10 chopped asparagus stalks

4 Tagliatelle

Glug of white wine

Salt to taste

Recipe

Heat a large saute pan and add the olive oil. Sweat down the onions, garlic and chilli for 10 minutes on a gentle heat. Do not brown.

Add the white wine, tomatoes and asparagus stalks reserving the heads to add in towards the end. Season to taste and then cook down for a while until the tomatoes are cooked and the sauce has reduced by about half.

Add the monkfish chunks, prawns and asparagus heads to the pan of sauce and cook until the monkfish is tender.

Meanwhile bring a pan of salted water to the boil and then add the tagliatelle. Cook for as long as the packet suggests.

When everything is cooked add a ladleful of the pasta water to the sauce to silken it. Drain the pasta.

Dish the pasta up into suitably warmed bowls and top with the monkfish and prawn sauce.

Enjoy!

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