Stancato's Pasta Sauce


	Spicy Linguine with Halibut and Tomato 1 lb white fish fillets, such as halibut or cod, cut into _ inch strips 1/4 cup extra-virgin olive oil 1/4 cup finely chopped basil 2 small dried red chiles 1 cup Stancato’s Marinara Sauce 1 cup Stancato's Chianti Wine salt and freshly ground pepper 3/4 lb linguine Serves 4 Toss the fish with 2 tbsp of olive oil and the basil. In a large enameled cast-iron casserole, combine the remaining 2 tbsp olive oil with crushed garlic and dried chiles. Cook over moderately high heat, stirring frequently, until the garlic turns golden brown. Discard the garlic and chiles. Add Stancato’s marinara sauce and wine to the casserole and cook, stirring occasionally, about 4 minutes. Reduce the heat to moderate and simmer 15 minutes. Raise the heat to moderately high, add the fish, and cook, stirring, until opaque, about 5 minutes. Season with salt and pepper. Meanwhile, cook the linguine in a large pot of boiling salted water until al-dente; drain. Add the pasta to the fish sauce, toss well and serve.		Baked Polenta with Fresh Marinara Beef Stew with Tomatoes, Wine and Peas Calzone Eggplant Parmesan Gnocchi or Cavatelli with Asparagus and Artichokes Lamb Stewed with Tomatoes and Garlic Lasagna Linguine with Clam and Tomato Sauce Milanese Veal Chops Monkfish Medallions with Thyme Mussela Marinara Potato and Spinach Gnocchi Rigatoni with Sausage and Peppers Shrimp in Spicy Marina Spicy Linguine with Halibut and Tomato Spinach and Ricotta Gnocchi with Classic Cheese Stancato's Meatball Milano Soup Stancato's Cream of Tomato Soup Stuffed Swordfish Rolls Tagliatelle with Bolognese Sauce