Ingredients
- 4 jalapenos (red)
- 1 swordfish (fresh)
- 170 gr spaghetti
- 120 ml dry wine (white)
- 90 ml virgin olive oil
- 45 gr fennel leaves roughly (chopped)
- 22 gr roughly (fresh plum chopped)
- 8 gr mint leaves (fresh)
- 2 slices garlic thinly (cloves sliced)
Season swordfish with sea salt and freshly ground black pepper.
Bring 6 litre water to boil and add 2 tablespoons salt.
In a dozen to 36 cm saute pan, heat olive oil, garlic and jalapenos and cook until softened but not browned, about 5 to 6 minutes. Add tomatoes, white wine and swordfish and simmer 5 to 6 minutes, until swordfish is just cooked. Add mint leaves and stir through. Remove from heat. Cook pasta according to package instructions until just al dente and drain. Pour hot pasta into pan with swordfish and stir to mix. Pour into warm serving dish, sprinkle with fennel and serve.
