Remove the skin and any bones from the monkfish and then cut the fish into large dice. Wash and roughly chop the tomatoes. Cut the courgettes into 1cm dice. Peel and dice the garlic and the shallots. Cut the chilli in half, remove the seeds and finely dice. Pick and finely chop the parsley leaves.
Heat a saucepan and add a drizzle of olive oil. Add the courgettes to the pan, season with salt and pepper and cook until golden brown. Add the garlic and the shallot to the pan and cook for a further two minutes. Add the chilli, tomatoes, parsley, monkfish and the butter. Cook for a minute or two before adding the fish stock and the peas. Bring to the boil and simmer whilst you cook the fresh pasta.
Bring a large pan of salted water to the boil and add the fresh pappardelle. Cook for 3 to 4 minutes so that the pasta is al dentee. Drain the pasta and then toss in a little olive oil. Use tongs or a carving fork to plate the pasta and then spoon the sauce over the top. Finish with a generous spoonful of the monkfish and tomato sauce, grate the Parmesan over the dish and add a leaf or two of fresh basil.
«Take care not to overcook the pasta - you want it to be cooked through but retain a little bite. If the sauce is too thick, add a little of the water used to cook the pasta to loosen it.»