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Susan Jung

Roman native Paolo Monti's classical culinary training started in his hometown, at the Istituto Alberghiero di Stato, before taking him to top restaurants in Rome. This led to six years at authentic Italian restaurants in Los Angeles, where he learned to incorporate health-conscious Californian ingredients. As executive chef of Gaia in Millennium Plaza, Central, Monti combines the classics with what he learned in California, to bring to Hong Kong a lighter Italian cuisine. At his home on MacDonnell Road, Monti prepares linguine con tonno e zucchine (linguine with tuna and zucchini).

Linguine con tonno e zucchine

Ingredients

500 grams linguine

300 grams fresh tuna

2 small zucchini

100 grams fresh tomatoes

1 chilli

2 cloves garlic

2 anchovy fillets

80ml extra virgin olive oil, plus extra for finishing dish

1/2 glass of white wine

Chopped Italian parsley

Salt, to taste

Method

Step 1: Start cooking linguine in a large pot of boiling, salted water. Cut tuna into chunks, dice zucchini, chop tomatoes, and mince chilli, garlic and anchovy fillets.

Step 2: Heat oil in a large, heavy pan and start cooking zucchini with garlic, chilli and anchovies. Add the tuna and cook until opaque.

Step 3: Add white wine and continue to cook for three minutes. Stir in tomatoes and parsley. Season to taste.

Step 4: When pasta is al dente, drain then toss in the pan, mix thoroughly with the sauce, and cook for one more minute. Drizzle with additional extra virgin olive oil, then sprinkle with parsley.

With this dish, Monti suggests serving a Sicilian chardonnay, the Donnafugata Chiaranda del Nero.



Lightly Italian