Tagliatelle with Swordfish

Tagliatelle with Swordfish

INGREDIENTS:

• 11 ounces boneless Swordfish, skin removed and cubed
• 1.3 cups cherry tomatoes, halved
• 1/2 cup black olives or capers
• 1 garlic clove, minced
• 1 cup Prosecco or white wine
• 1/4 cup fresh Italian Parsley, Mint or basil (tear into pieces)
• Olive Oil
• Crushed Red Pepper
• 1-2 lemons
• fresh pasta – Tagliatelle or similar

DIRECTIONS:

1. Heat a few tablespoons olive oil.  Add garlic, then fish.  Brown the fish.
2. Add red pepper flakes (to taste) and Prosecco.
3. Cook 2 minutes.
4. Add cherry tomatoes and cook on high for 2 minutes.
5. Add salt and pepper to taste.
6. Add olives.
7. Turn off heat.  Add fresh herbs.
8. Toss sauce with cooked pasta.

Recipe from Chef Lucas Migliorelli