Linguine with Swordfish
(“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.
Ingredients
- 1 lb. linguine pasta
- 3 teaspoons of olive oil
- 2 cloves of garlic whole
- ½ lb. swordfish, diced in ½ inch cubes
- ¼ of cup white wine
- 2 cups marinara sauce
- 8 shredded basil leaves
- Red crushed pepper to taste
- Salt and pepper
- Basil leaves to garnish
Making the Sauce
In a large sauté pan, place the oil with the garlic and cook until garlic is light brown. Add swordfish and sauté for 1 minute add wine and cook over high heat for about 2 minutes, until alcohol content in wine evaporates. Add the marinara sauce, the shredded basil, salt, pepper and crushed red pepper to taste. Bring to a boil, 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.
The Assembly
Add pasta to the pan with the sauce; toss over a high flame 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 basil leaves.
VariationsSwordfish can be substituted with salmon or tuna fish.
