Spaghetti with Monkfish and Hot Peppers

Ingredients

• 0.5 cup cooking wine dry white
• 0.5 cup fennel leaves roughly chopped
• 2 cloves garlic 
• 0.5 cup freshly mint leaves chopped roughly chopped for garnish
• 1 pound monkfish fresh skinless cut into 1/2-inch cubes
• 6 tablespoons olive oil extra-virgin
• 8  overripe plum tomatoes fresh roughly chopped
• 4  jalapeños red seeded chopped
• 4 servings salt and pepper black freshly ground
• 1 pound pasta like spaghetti 

Equipment

• frying pan

Directions

1. Season the monkfish with salt.
2. Bring 6 quarts of water to a rolling boil and add 2 teaspoons salt.
3. In a 12 to 14-inch saute pan, heat the olive oil, garlic, jalapenos, monkfish, salt and pepper and cook until softened, but not browned, about 5 to 6 minutes.
4. Add tomatoes, white wine, and monkfish and simmer 5 to 6 minutes more, until the monkfish is just cooked.
5. Add the mint leaves and stir through.
6. Remove the pan from the heat.
7. Cook the pasta according to the package directions until just al dente and drain.
8. Pour the hot pasta into the pan with the monkfish and stir gently to mix.
9. Pour the pasta into a warm serving dish, sprinkle with the fennel leaves and mint.
10. Serve immediately.