Swordfish Pasta with Pine Nuts and California Golden Raisins
- Yield: 4 servings
- Prep: 10 mins
- Cook: 20 mins
This is a 'sneaky' recipe because it is so simple, yet amazingly good and very easy to prepare. A long time family favorite. The flavors blend to make a remarkable flavor combination. Don't tell your guests about the anchovies. They are an important flavor enhancer but not distinguishable in the final serving.
- 12ounces swordfish steak, freshj or frozen and thawed
- 1/3cup extra-virgini olive oil
- 4 garlic cloves, pressed
- 1/2cup lightly toasted pine nuts
- 1/2cup California Golden Raisins
- 5pieces flat anchovy fillets (canned)
- 16ounces linguine pasta
- 1/2cup chopped Italian parsley
- Freshly ground black pepper
- Prepare swordfish by removing skin and any black flesh. Using a small skillet, cook swordfish slowly over low heat in half the olive oil until barely cooked through. Use a fork to separate the flesh and stop cooking the minute the flesh becomes opaque. Do not overcook. Break fish into bite-size pieces. Remove from pan and set aside. Mash anchovies in pan juices with a fork.
- In a small skillet, cook garlic in remaining oil until fragrant, about 1 minute. Add oil and garlic to the pan with fish juices. Add pine nuts and chopped raisins.
- Heat a large pot of salted water until boiling. Add the linguine and cook until al dente (barely cooked through). Save ¼ cup of the cooking water and then drain pasta in a colander. Return to pan.
- Toss olive oil mixture with the pasta. Add parsley and swordfish. If the pasta seems a little dry, add reserved pasta water. Top with pepper and a little salt. Serve immediately.