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Ingredients
- 2 lb Stingray wings skinned
- 1/4 c. extra-virgin extra virgin olive oil
- 2 x garlic cloves roughly minced
- 1 sprg fresh rosemary
- 1 c. small broccoli florets
- 2 Tbsp. finely-minced parsley
- 1 can San Marzano tomatoes - (28 ounce) liquid removed
- 1 lb bucatini Salt to taste Freshly-grnd black pepper to taste
Directions
- Cut the fish into 5 or possibly 6 pcs and set aside.
- In a 10-inch saute/fry pan, heat the oil over medium heat and add in the garlic, rosemary, Stingray and broccoli. Cook the fish and broccoli, turning the pcs to cook proportionately, about 5 min total. Remove the rosemary and add in half the parsley and the tomatoes. Bring to a boil over medium heat, then reduce to a simmer. Cook for 10 min, then keep hot. Remove the fish from the sauce and flake off the bones. Return it to the sauce.
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt. Cook the bucatini according to the package directions, till tender yet al dente. Drain the pasta and add in it to the sauce along with the remaining parsley and salt and pepper to taste. Toss over high heat 1 minute and divide proportionately among warmed pasta bowls.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 31g | |
| Recipe makes 4 servings | |
| Calories 129 | |
| Calories from Fat 121 | 94% |
| Total Fat 13.7g | 17% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 67mg | 2% |
| Total Carbs 2.0g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.26g | 0% |
| Protein 0.57g | 1% |
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