Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil. Add a couple of teaspoons coarse salt to the boiling water, then add the pasta and cook for 8 or 9 minutes, al dente.
Step 2
Cube the swordfish into bite-size pieces.
Step 3
Heat a large, deep skillet over medium-high heat. Add the EVOO in a slow stream, then add the swordfish. Cook the fish until lightly browned on all sides. Remove with a slotted spoon to a plate and cover loosely with foil to hold.
Step 4
Add the garlic, zucchini, and tomatoes to the pan and season with salt. Keep them moving and cook for 3 minutes. Add the scallions. Cook the vegetables for 2 minutes more, or until the skins of the tomatoes pop. Return the swordfish to the pan with the herbs. Douse the pan with the wine and lift the pan drippings. Add the hot drained starchy pasta and toss. Season with pepper and adjust salt to taste, then transfer to a huge bowl or platter and serve.
