Monkfish Fra Diavolo with Linguine

7 comments

Appears in Cook's Illustrated November/December 2001

We get the best of the devil by flambéing the shrimp hot and fast and sautéing the garlic long and slow.

SERVES4 to 6

TIME50 minutes

WHY THIS RECIPE WORKS

Our fra diavolo recipe has a seriously garlicky, spicy, winey tomato sauce studded with sweet, firm fish. To get there, we seared and flambéed the fish with cognac to caramelize it and enrich its sweetness. Then we sautéed the garlic slowly...

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