Linguine With Swordfish, Zucchini And Mint

Linguine With Swordfish, Zucchini And Mint

Linguine With Swordfish, Zucchini And Mint

Easy Italian swordfish pasta, with zucchini and mint: this fresh and delicate seafood linguine are one of the best recipes from Sicily

March 30, 2012

Cuisine

Dietary Consideration

serves for

4

total time

1 HR 10 MIN

ingredients

Linguine
350 g
Swordfish
300 g
zucchini
200 g
Tomato
200 g, ripe
Onion
1/2, medium-sized
White wine
125 ml
butter
1 pat
Garlic
1 clove
Mint
10 leaves
Extra-virgin olive oil
As needed
Parsley
To taste
Chili pepper
1
salt
To taste
Bread crumbs
500 g, dried, grated
almonds
100 g, minced
Extra-virgin olive oil
250 ml
Parsley
1 sprig
salt
To taste
Chili pepper
To taste

Preparation

Step 01

For Pasta

  • Chop the onion and mince the garlic.
  • Mince the chili pepper, remove the seeds from the tomatoes and dice them.
  • Clean and dice the swordfish, mince the mint.
  • Dice the zucchini, dredge in flour and fry them in piping hot oil.
  • Sauté the garlic and onion in a large saucepan and add the chili pepper and diced swordfish.
  • Bathe with the wine, add the tomatoes and mint and cook for 15 minutes.
  • Add the zucchini and cook for another 15 minutes.
  • Cook the pasta al dente and mix with the fish, zucchini and mint in the saucepan, adding a pat of butter.
  • The linguine should be served in their conza sauce piping hot.
Step 02

For Conza

  • Mix all the ingredients and sauté until golden in a saucepan.
  • When done sprinkle with minced parsley.

This recipe is taken from the book La cucina di Pantelleria - Tradizione e innovazione by Grazia Cucci and Gianni Busetta

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