Linguine With Monkfish And Scallops

• 4 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• 1/2 teaspoon dried hot red-pepper flakes
• 1 cup finely chopped onions
• 2 leeks, trimmed, rinsed and finely chopped, about 2 cups
• 1/2 cup finely chopped celery
• 1 teaspoon loosely packed thread saffron
• 2 cups canned crushed tomatoes
• 1/2 cup dry white wine
• 1 bay leaf
• Salt to taste, if desired
• Freshly ground pepper to taste
• 4 tablespoons finely chopped parsley
• 1/4 teaspoon dried fennel seeds
• 1 1/2 pounds skinless, boneless monkfish, cut in 3/4-inch cubes
• 1 pound sea scallops, cut in 3/4-inch cubes
• 3/4 pounds fresh or dried linguine

1. Heat two tablespoons of the oil in a heavy skillet over medium heat and add the garlic.
2. Saute briefly while stirring; do not brown.
3. Add the pepper flakes, onions, leeks and celery.
4. Stir.
5. Add the saffron and stir.
6. Cook for two minutes, stirring often.
7. Add the tomatoes, wine, bay leaf, salt and pepper.
8. Blend in the parsley and fennel seeds.
9. Bring to a boil, cover and simmer for 15 minutes.
10. Stir often.
11. Add the fish to the pan and stir.
12. Cover and cook for about four minutes, then add the scallops.
13. Cover and cook two minutes more.
14. Meanwhile, boil the linguine al dente and drain.
15. Put the linguine in a heated baking dish and spoon the remaining two tablespoons of oil over it.
16. Sprinkle with pepper and toss briefly.
17. Remove the bay leaf from the seafood sauce and spoon the sauce over the pasta.
18. Toss and serve immediately.

olive oil, garlic, pepper, onions, leeks, celery, thread saffron, tomatoes, white wine, bay leaf, salt, freshly ground pepper, parsley, fennel seeds, skinless, scallops, linguine

Taken from cooking.nytimes.com/recipes/12127 (may not work)