Linguine with Swordfish and Pistachios    

Linguine con Pesce Spada  

Pasta cu Pisci Spata  


This dish was originally prepared in Messina where the swordfish is popular because the fishermen catch it in the Straits of Messina in large quantities since historical records exist. The average weight of the swordfish is about 500 pounds and this makes it a valuable food supply.
Because of the solid flesh and the mild taste it is one of the most popular fish in the world.
The housewives and cooks have taken advantage of the versatility and good flavor of the swordfish and they created dishes that are easy to prepare and well accepted by their families and the gourmets.


Serves 4





  • 3 tablespoons of olive oil  
  • ½ lb. swordfish 
  • I leek or a small onion chopped finely  
  • 12 cherry tomatoes, cut in half 
  • 1/2 cup of white wine 
  • 8 shredded basil leaves  
  • ½ cup pistachio peeled, toasted and chopped  
  • 1 lb. linguine  
  • Salt and pepper to taste  
  • Basil or mint leaves for garnish 
  • Red crushed pepper to taste  





Making the Sauce
In a large sauté pan, place the oil and the leek and cook until leek is light golden. Add swordfish and sauté for 2 minutes on each side. Transfer the swordfish in a dish, remove the skin and cut into small cubes and set on the side.

Add into the frying pan the cherry tomatoes, the shredded basil, salt and pepper to taste  and sauté at a medium heat for 5 minutes and add the swordfish.

Add the wine and cook over high heat for about 2 minutes, until alcohol content in wine evaporates; then lower flame and simmer for 5 minutes. Remove from heat and set aside. 


Making the Pasta
Boil 5 quarts of water with 2 tablespoons of salt, and cook pasta al dente, following the directions on the package.
If sauce is cold, warm it on a medium heat.
Drain pasta and reserve some of the water.  

Linguine with Swordfish   

The Assembly
Add pasta to the pan with the sauce, put in the pistachio and toss over a high heat to blend the sauce and the linguine. If pasta gets too dry add some of the reserved liquid. Remove from the flame and serve immediately.
Garnish each plate with the basil or mint leaves.