Divella Paternosti lisci, monkfish, asparagus and cacio ricotta: have you ever taste a recipe like this?
First we put the water to boil for the pasta and separate the hard part of the asparagus (stem) from the soft part (tip): put the tips aside and put the stalks in the water in which we then boil the pasta.
Once this water has changed color and has been flavored (about 10 minutes from the boil) take the stems and throw them away. We dip our spaghetti in this pot with the water flavored.
Let's prepare a sautéed with whole garlic and a drop of oil in a pan, adding after a minute the few pachino we have cut into quarters. After one minute, add the monkfish cutted into cubes and the tips of the asparagus.
Everything will cook briefly and we will be ready to take the spaghetti from the pot into this pan.
Let's finish the cooking by skiping everything, adding gradually the cooking water (asparagus flavor), adding salt and pepper and adding the grated ricotta cheese to served the dish.