Fettuccine with Seafood Ragù

Method

1. Fillet the monkfish: cut along the backbone to remove the fillets. Reserve the bones, head and scraps for the broth. Remove any membrane from the fillets and cut the flesh into small pieces for the ragù.
2. Separate the heads and bodies of the red shrimp. Reserve the bodies for the ragù and the heads for the broth.
3. In a large pot, heat olive oil, add a garlic clove and parsley stems. Add the fish bones and shrimp heads. Sauté until everything sticks to the bottom. Deglaze with white wine, let the alcohol evaporate, then add water and a little salt. Simmer for about 30 minutes.
4. Meanwhile, in a separate pan, heat olive oil and garlic. Add mussels and clams, cover and cook until opened. Shell them and strain the cooking liquid through a sieve.
5. Strain the fish broth into a clean pot, pressing on the solids to extract maximum flavour. This broth will be used to cook the pasta.
6. Make the green sauce: blend parsley leaves, garlic, olive oil, and a little fish broth or clam liquid. Add chili if desired.
7. Cook the fettuccine in the fish broth until al dente, reserving some broth.
8. In a large pan, heat olive oil and sauté a garlic clove until golden, then discard the garlic. Add the reserved mussel and clam liquid, a little fish broth, then add the monkfish pieces and shrimp. Cook briefly.
9. Add the undercooked fettuccine to the pan, along with more broth if needed. Add chili, toss and cook until the pasta is al dente and coated with the sauce.
10. Add the shelled mussels and clams, toss gently. Drizzle with the green sauce and garnish with whole shrimp and chopped parsley.
11. Serve immediately, with extra green sauce on the side.