Pasta Pescatore

Ingredients

• 2 cups tomatoes canned crushed
• 2 tablespoons capers drained
• 1 teaspoon chile flakes 
• 0.5 cup cooking wine dry white
• 0.3 pound sushi-grade yellowtail flounder cut into 2-inch pieces
• 3 cloves garlic minced
• 4 servings kosher salt and pepper black freshly ground
• 2 tablespoons olive oil extra-virgin
• 0.3 cup parmesan grated for serving, optional
• 12 ounces linguine pasta 
• 0.3 pound shrimp raw deveined peeled
• 0.5 small onion diced white

Equipment

• bowl
• frying pan
• ladle
• pot

Directions

1. Heat the oil in a large skillet over medium heat.
2. Add the onions and cook until translucent, about 3 minutes.
3. Add the garlic and cook until fragrant, about 1 minute.
4. Add the wine. Increase the heat to high and boil the wine until almost evaporated, about 3 minutes.
5. Add the tomatoes and chile flakes and bring the sauce to a boil. Cook, about 10 minutes.
6. Add the flounder, shrimp and capers.
7. Sprinkle with salt and pepper. Simmer the mixture until the flounder and shrimp are almost cooked through, about 1 1/2 minutes. Meanwhile, boil a pot of salted water. Cook the pasta until tender but still firm to bite, about 8 minutes. Ladle out 1/4 cup pasta cooking water and reserve.
8. Drain the pasta.
9. Add the pasta and reserved water to the skillet and toss gently. Cook on low, about 2 minutes.
10. Sprinkle with salt and pepper.
11. Transfer the pasta to a bowl and serve with the Parmesan if desired.