Fettuccine with Swordfish
This delicious reciepe for fettuccine with swordfish is courtesy of Lidia Bastianich.
The Martha Stewart Show, January Summer/Fall 2008
- Coarse sea salt
- 1 1/2 pounds swordfish
- 1/2 cup extra-virgin olive oil
- 1 onion, chopped
- 1/2 teaspoon crushed red pepper flakes
- 2 cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand
- 2 teaspoons fresh mint leaves, thinly sliced
- 1 pound bavette pasta (dry narrow fettucine)
- Bring 6 quarts water to a boil in a large pot over high heat. Add about 1 tablespoon salt and return to a boil.
- Cut swordfish into 1-inch cubes; season lightly with salt. Add 6 tablespoons olive oil to a large skillet over medium-high heat. Add fish to skillet and toss until opaque, about 1 minute. Transfer fish to a plate and season with salt.
- Add onion to skillet; season with 1/4 teaspoon salt and crushed red pepper flakes. Cook until softened and sizzling, about 3 minutes. Add tomatoes and stir to combine. Fill tomato can with 1/2 cup hot water and add to pan. Increase heat and bring mixture to a boil. Stir in 3/4 teaspoon salt and mint; reduce heat to a simmer and cook for 5 minutes.
- Return fish and any juices that have accumulated on plate to skillet. Stir until fish and sauce are well combined, about 1 minute, and turn off heat.
- Add pasta to boiling water and cook until al dente, according to package directions.
- Return fish and sauce to medium heat. Transfer pasta to skillet using tongs. Toss pasta in sauce, along with remaining 2 tablespoons olive oil, until well combined. Season with salt and serve immediately.
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