Spaghetti with Swordfish and Hot Peppers
1 pound fresh swordfish, skin removed -- cut in 1/4" cubes 6 tablespoons virgin olive oil 2 cloves garlic -- thinly sliced 4 red jalapenos, seeded -- chopped 8 fresh plum t roughly...
Ingredients
- 1poundfresh swordfish, skin removed -- cut in 1/4" cubes
- 6tablespoonvirgin olive oil
- 2clovegarlic -- thinly sliced
- 4red jalapenos, seeded -- chopped
- 8fresh plum t roughly chopped
- 1/2cupdry white wine
- 1/2cupfresh mint leaves
- 1poundspaghetti or spaghettini
Directions
- 1
1 pound fresh swordfish, skin removed -- cut in 1/4" cubes 6 tablespoons virgin olive oil 2 cloves garlic -- thinly sliced 4 red jalapenos,
- 2
Bring 6 quarts water to boil and add 2 tablespoons salt
- 3
In a 12 to 14inch saute pan, heat olive oil, garlic and jalapenos and cook until softened but not browned, about 5 to 6 minutes
- 4
Add tomatoes, white wine and swordfish and simmer 5 to 6 minutes, until swordfish is just cooked
- 5
Add mint leaves and stir through
- 6
Remove from heat
- 7
Cook pasta according to package instructions until just al dente and drain
- 8
Pour hot pasta into pan with swordfish and stir to mix