Spaghetti with Swordfish and Hot Peppers
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Ingredients
| 1 lb. | fresh swordfish, skin removed and cut into 1/4 cubes | | 6 tbsp. | virgin olive oil | | 2 cloves | garlic, thinly sliced | | 4 | red jalapeños, seeded and chopped | | 8 | over-ripe fresh plum tomatoes, roughly chopped | | 1/2 cup | dry white wine | | 1/2 cup | fresh mint leaves | | 1 lb. | spaghetti or | | spaghettini | | 1/2 cup | roughly chopped fennel leaves |
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Instructions
Season swordfish with sea salt and freshly-ground black pepper. Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12- to 14-inch sauté pan, heat olive oil, garlic and jalapeños and cook until softened but not browned, about 5 to 6 minutes. Add tomatoes, white wine and swordfish and simmer 5 to 6 minutes, until swordfish is just cooked. Add mint leaves and stir through. Remove from heat. Cook pasta according to package instructions until just al dente and drain. Pour hot pasta into pan with swordfish and stir to mix. Pour into warm serving dish, sprinkle with fennel and serve.
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