Fettuccine with Fish Ragù in White

Method

1. Clean the monkfish: remove any blood traces and wash under cold running water until the fish turns white.
2. Fillet the monkfish along the spine, then remove the skin and membrane so the meat doesn't curl during cooking.
3. Cut the monkfish fillet into small pieces and set aside.
4. In a large pot, add the monkfish bones, prawn heads, a clove of garlic, and parsley. Cover with water and bring to a boil, then simmer for about 30 minutes to create a fish broth.
5. Strain the broth through a colander, pressing on the solids to extract all flavor. Reserve the broth as cooking water for the pasta.
6. In a separate pan, heat olive oil and add a crushed garlic clove. Add the mussels and clams, cover, and cook until they open. Discard any that remain closed.
7. Shell most of the mussels and clams, reserving a few in their shells for garnish. Set the shelled ones aside.
8. In the same pan, add more olive oil and a crushed garlic clove. Add the monkfish pieces and prawns (heads removed earlier) and cook briefly.
9. Deglaze with a splash of white wine, let the alcohol evaporate, then add a ladle of the reserved fish broth. Simmer gently.
10. Add the shelled mussels and clams back to the pan. Keep warm.
11. For the green parsley oil: blend fresh parsley leaves with olive oil until smooth. Set aside.
12. Cook the fettuccine in the reserved fish broth until al dente (about 4 minutes before the suggested time).
13. Transfer the pasta to the pan with the seafood sauce. Add a little more broth and toss vigorously to coat the pasta. Add a pinch of chili flakes.
14. Finish with a drizzle of the green parsley oil, fresh parsley leaves, and a final drizzle of olive oil. Serve immediately.