Paccheri with Monkfish and Bottarga

Method

1. Prepare the monkfish: remove the skin by pulling it from top to bottom. Fillet it by removing the central bone. Remove any small dorsal bones. Cut the fillets into cubes of about 1.5-2 cm.
2. Finely chop the shallot.
3. Cut the tomatoes into quarters.
4. Put the pasta water on the stove.
5. In a pan, heat a drizzle of extra virgin olive oil and dissolve the anchovy fillet over low heat.
6. Add the chopped shallot and sauté over low heat without burning.
7. Add the tomatoes, season lightly with salt, and sauté for a few minutes.
8. Increase the heat, add the monkfish cubes, and sear them.
9. When the cooking liquid has dried up, deglaze with a glass of dry white wine (or brut sparkling wine). Let the alcohol evaporate over high heat.
10. Add freshly ground black pepper, a pinch of salt (for the fish), and optionally a little chili pepper.
11. Cover with a lid, lower the heat, and cook for a few minutes.
12. Meanwhile, salt the boiling water and cook the paccheri.
13. 5 minutes before the pasta is done, transfer the paccheri to the pan with the sauce using a skimmer. Add a little pasta cooking water.
14. Increase the heat and stir vigorously, adding more pasta water if needed, until a thick and creamy sauce forms.
15. Turn off the heat, add the chopped parsley and a drizzle of raw extra virgin olive oil. Toss well.
16. Plate the paccheri. Grate bottarga generously over each plate.
17. Add a grind of fresh black pepper, a drizzle of raw extra virgin olive oil, and optionally a little grated lemon zest.