Spaghetti with Swordfish

Check out the recipe by @natalialeporehagen - owner of @midnightpastaco. Follow along with Natalia as she makes this delicious dish!

Spaghetti with Swordfish


  • 1 swordfish filet cubed
  • ½ lb spaghetti or two small handfuls
  • ½ dozen clams soaked and scrubbed
  • ½ jar of anchovies
  • 1 small can of cherry tomatoes in sauce
  • 1 handful of parsley leaves chopped and full stems
  • 1 garlic clove finely sliced
  • 2-3 cups white wine
  • ½ teaspoon red pepper flakes
  • 1 teaspoon fennel pollen (optional)
  • Extra Virgin Olive Oil
  • Salt and pepper


  1. Bring a pot of salted water to a boil for your spaghetti
  2. Clean clams by soaking them in cold salted water for about a half an hour and then scrubbing them under running water
  3. Place clams in a small saucepan and cover with white wine
  4. Cover pan tightly with tin foil and place on medium heat until the foil starts to inflate. You know they’re done when the clams have opened
  5. Strain the clam broth through a fine sieve to catch any extra sand and roughly chop the clams
  6. Bring a sauté pan to medium heat and cover the bottom with a thin coat of olive oil
  7. Sauté garlic, red pepper flakes and parsley stems until fragrant
  8. Pour canned tomatoes into the oil and swirl some water around the can to make sure you get everything into the pan
  9. Season with salt and cook on medium heat for about five minutes
  10. Add one cup clam stock and reduce by half for about fifteen minutes
  11. Add clams into the sauce and continue cooking for five minutes
  12. Add pasta to your boiling salted water and cook two minutes less than the package says
  13. Two minutes before your pasta is done add the swordfish into the sauce and stir
  14. Using tongs, take the pasta straight from the boiling water into the sauce and marry the pasta together with the sauce by stirring and adding a ladle of pasta water if the sauce thickens up too much
  15. Off the heat, add parsley and continue stirring
  16. Plate your pasta and finish with a sprinkle of fennel pollen


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