Check out the recipe by @natalialeporehagen - owner of @midnightpastaco. Follow along with Natalia as she makes this delicious dish!
Ingredients:
- 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
Instructions:
- Bring a pot of salted water to a boil for your spaghetti
- Clean clams by soaking them in cold salted water for about a half an hour and then scrubbing them under running water
- Place clams in a small saucepan and cover with white wine
- 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
- Strain the clam broth through a fine sieve to catch any extra sand and roughly chop the clams
- Bring a sauté pan to medium heat and cover the bottom with a thin coat of olive oil
- Sauté garlic, red pepper flakes and parsley stems until fragrant
- Pour canned tomatoes into the oil and swirl some water around the can to make sure you get everything into the pan
- Season with salt and cook on medium heat for about five minutes
- Add one cup clam stock and reduce by half for about fifteen minutes
- Add clams into the sauce and continue cooking for five minutes
- Add pasta to your boiling salted water and cook two minutes less than the package says
- Two minutes before your pasta is done add the swordfish into the sauce and stir
- 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
- Off the heat, add parsley and continue stirring
- Plate your pasta and finish with a sprinkle of fennel pollen
