Ingredients for 4-5 people:400 g linguine300 g swordfish400 g La Vialla’s Freshly Squeezed Tomato Juice180 g pitted Taggiasca olives50 ml white wine1 clove of garlic1 carrot1 onion1 stalk of celery1 untreated lemon3 tbsp Extra Virgin Olive Oil6 g chopped chives salt pepper
Clean and finely chop the vegetables. In a large heavy-bottomed frying pan (it will have to contain the pasta as well), heat the oil and sauté the clove of garlic until it turns golden brown. Then remove it, add the chopped vegetables and sauté for a few minutes. Wash the swordfish and remove its skin; cut it into small pieces and add them to the chopped vegetables in the pan. Season with salt and pepper, stir, then add the olives and mix everything together. Put the lid on the pan and continue cooking for 5 minutes. Turn up the heat and pour in the white wine; when it has evaporated completely, turn the heat down again and add the tomato juice. Leave to simmer with the lid on, over a low heat, for 20 minutes. Cook the linguine in plenty of boiling, salted water, strain them when they’re “al dente” and toss them quickly in the frying pan with the hot fish sauce. Mix well, take the pan off the stove, sprinkle the pasta with grated lemon peel and the chopped chives.... and it’s ready to serve! Buon appetito…