Spaghetti with Swordfish
320g Wholegrain Spaghetti
250g swordfish, thinly sliced
1 tbs anchovy paste
10 green olives, pitted and chopped
10 sun dried tomatoes
sliced ½ lemon, juice only
1 orange, juice only
100gr panko breadcrumbs
20gr dry oregano
1 teaspoon dry chilli flakes
20gr freshly chopped parsley
1 lemon, zest only
2 garlic cloves, crushed and peeled
½ glass white wine vinegar
150ml Pukara extra virgin olive oil
Salt and Pepper
Bring plenty of water to the boil
Add 3 tbs of olive oil to a frying pan, when hot add garlic and cook for 2 minutes, then add breadcrumb and stir constantly till golden.
Remove from heat and add chilli, oregano, fresh parsley, lemon zest, add a little salt and pepper.
In a large bowl add swordfish with 4tbs of EVOO, lemon and orange juice, pinch of dry oregano, anchovy paste season and stir well.
Add pasta to the boiling water and cook till al dente or as per packet instruction.
Drain pasta and toss with the swordfish, then add olives, sun dried tomatoes. Toss well till combined.
Serve with a generous sprinkle of toasted Sicilian breadcrumb on top and a drizzle of oil.