Linguine with Swordfish

Preparation time 30 minutes plus 30 minutes marinating – serves 2, no leftovers!

A few weeks ago, the Travel Section of the Sunday’s New York Times, contained a wonderful article by Russell Shorto (Sciotto), on discovering his Sicilian roots. In it he mentioned having a dish of macaroni, swordfish and mint in a Sicilian restaurant. Intrigued by this combination of ingredients and remembering a dish of Pasta con Sarde that I once had in a now defunct New York City Sicilian restaurant, I decided to try and make Linguine with Swordfish. My interest was also piqued, as fresh Harpooned Swordfish is readily available from our local fishmonger.

I thought long and hard about how to go about this and ultimately decided to marinate the fish then pan grill it, de-glaze the pan with wine, toss in some tomatoes and capers, the latter for their saltiness, some fish stock or clam juice for liquid, and instead of mint, chopped parsley. It was easy to make and delicious. Next time I think I will try the mint.

Ingredients:

1/2 lb. Linguine
1/4 cup Extra Virgin Olive Oil
Juice of 2 lemons. about 1/3 cup
1 lb. fresh Swordfish
Kosher Salt and Freshly Ground Black Pepper
1 cup Dry White Wine
1 lb. Campari Tomatoes, quartered
6 Tbsps. Capers, drained

1/2 cup of Clam juice

1/4 cup, flat leaf parsley, chopped

Procedure:

1. In a non-reactive dish, remove the skin and marinate the Swordfish in Olive Oil, Lemon Juice, Salt and Pepper for 30 minutes, turn once.
2. Set a pot of water to boil for the linguine.
3. Pre-heat a cast iron skillet, add the Swordfish and grill it on high heat for 5 minutes on each side, slowly add the marinade to the skillet throughout the grilling.
4. Remove the fish, set aside and keep warm.
5. Deglaze the skillet with white wine.
6. Add tomatoes and capers. Cook on high for 8 mins or so, stirring regularly until the tomatoes begin to break down and the sauce thickens.
7. Cook the linguine according to directions on the box, usually 8 or 9 minutes for al dente.
8. Add the Clam Juice and when it comes to a boil, reduce heat to medium low.
9. In the meantime, cut swordfish fish into 1 inch cubes, return the fish to the sauce to and heat thoroughly.
10. When the linguine is done, strain it in a colander, transfer it to a large bowl, add the sauce and mix well.
11. Add the parsley and toss well again.

Serve with grated Locatelli-Romano cheese if that is your preference. Do not be cowed by those who dictate that it is anathema to add cheese to pasta with seafood.