Spaghettoni with Swordfish and Breadcrumbs

Here is an Italian recipe with a touch of the sea: spaghettoni with swordfish and breadcrumbs. It’s a dish that combines the delicateness of swordfish with the crunchiness of breadcrumbs, for a symphony of flavors and textures.

Ingredients

• 320 g of spaghettoni
• 200 g of swordfish
• 100 g of stale bread
• 1 clove of garlic
• Parsley to taste
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Juice of half a lemon
• Grated zest of 1 lemon

Preparation

1. Start by chopping the stale bread to get breadcrumbs; if you prefer, you can also use a food processor.
2. Cut the swordfish into small cubes, so they can cook quickly and evenly.
3. In a non-stick pan, sauté the chopped garlic with a drizzle of extra virgin olive oil. Once golden, remove the garlic clove and add the swordfish cubes. Cook for about 2-3 minutes per side until golden.
4. Meanwhile, in another pan, toast the breadcrumbs with a drizzle of oil until they are golden and crispy. Add the chopped parsley towards the end of cooking.
5. Cook the spaghettoni in plenty of salted water following the instructions on the package to achieve an al dente texture.
6. Drain the pasta and save some of the cooking water.
7. Add the spaghettoni to the pan with the swordfish and gently stir, adding some of the cooking water if necessary to cream the dish.
8. Add the lemon juice, grated zest, and adjust with salt and pepper.
9. Serve the spaghettoni hot, sprinkling with the toasted breadcrumbs at the time of service.

Fun Fact

Swordfish is highly valued in cooking for its firm flesh and delicate flavor. In Mediterranean culture, it is often featured in grilling and baking preparations, but in this dish, it is enhanced in a context of simple and tasty pastas.