Spaghetti with Swordfish

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


  • 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


  • 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


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