Pasta With Fish Sauce

• 1/4 cup plus 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• tablespoons chopped shallots
• 1/2 teaspoon finely minced garlic
• 1/2 cup dry white wine
• 1/2 cup crushed tomatoes
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon dried red pepper flakes
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/4 cup heavy cream
• 1/2 pound ziti
• 1/2 pound broccoli flowerettes, cut into bite-size pieces, about 3 1/2 cups
• 1 pound monkfish or sea scallops
• 3/4 pound shrimp, peeled and deveined
• 1/4 cup finely chopped parsley

1. Heat 1/4 cup oil in a skillet and add onion, shallots and garlic.
2. Cook, stirring, about 3 minutes without browning.
3. Add wine, tomatoes, tarr-agon, pepper flakes, salt and pepper.
4. Bring sauce to boil; add cream and stir.
5. Meanwhile, bring 10 cups of water to boil.
6. Add pasta and cook, stirring often, about 10 minutes.
7. Add broccoli and when the water returns to a boil cook about 4 minutes.
8. Scoop out and reserve about 2/3 cup water.
9. As pasta and broccoli cook, cut monkfish into 1 1/2-inch cubes.
10. Or, if sea scallops are used and they are very large, cut in half.
11. Add remaining tablespoon of oil to a large skillet and add monkfish or scallops.
12. Cook briefly, stirring, about 1 minute and add sauce.
13. Cook about 3 minutes and add shrimp.
14. Cook about 1 minute.
15. Remove from heat.
16. Drain pasta and broccoli and add them to sauce.
17. Add reserved Y cup water.
18. Sprinkle with parsley and serve.

olive oil, onion, shallots, garlic, white wine, tomatoes, tarragon, red pepper, salt, freshly ground pepper, heavy cream, broccoli flowerettes, monkfish, shrimp, parsley

Taken from cooking.nytimes.com/recipes/2885 (may not work)