Linguine with Swordfish and Tomatoes
11.5 oz Linguine
8 oz swordfish
7 oz cherry tomato
2 cloves of garlic
1 tbsp parsley, chopped
1 pinch saffron
10 tsp extra virgin olive oil
Salt to taste
Skin the swordfish, remove any bones remaining and cut in cubes.
Pour the oil in a pan over medium heat and as soon as it is hot, add the garlic, peeled. When the garlic turns golden, add the swordfish stirring for a few minutes, then the cherry tomatoes, washed and cut into wedges, the parsley and chili. Cook for 2 minutes.
Remove the garlic. Adjust the salt, stir and remove from the heat.
In the meantime, boil the pasta in abundant salted water, and when the cooking time indicated on the pack expires, drain it.
Dress and toss with the sauce and fish prepared and serve immediately.