1. Bring a large pot of salted water to the boil. Drop in the fresh pasta, cook until the water comes to a boil again, until the pasta are “al dente”. Drain and keep warm.
2. Lift half a Monkfish Liver out of its jar. Use a fork to break it up in a terrine. Mix in the cream and grind some pepper over it. You don't need to salt : The monkfish liver is already salted.
3. Top the hot pasta with this sauce and savor its incomparably unctuous flavor.
The Chef’s Tip : Serve with a dry White Wine such as a Cassis (Provence).
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