Method

1

Bring plenty of water to the boil. Add 3 tbsp of olive oil to a frying pan, when hot, add garlic and cook for 2 minutes, then add breadcrumb and stir constantly until golden. Remove from heat and add chilli, oregano, fresh parsley, lemon zest, add a little salt and pepper.

2

In a large bowl add swordfish with 4 tbsp of olive oil, lemon and orange juice, a pinch of dry oregano, anchovy paste season and stir well. Add pasta to the boiling water and cook until al dente or as per packet instruction. Drain pasta al dente and toss with the swordfish, then add olives and sun-dried tomatoes. Toss well till combined.

3

Serve with a generous sprinkle of toasted Sicilian breadcrumb on top and a drizzle of oil.

Prep Time20 minsCook Time10 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

Category
 

Ingredients

 320 g whole grain spaghetti
 250 g swordfish, thinly sliced
 6 anchovies, finely chopped into a paste consistency
 10 green olives, pitted and chopped
 10 sun-dried tomato, sliced
 ½ lemon, juice only
 1 orange, juice only
 100 g panko breadcrumb
 20 g dry oregano
 1 tbsp dry chilli flakes
 20 g freshly chopped parsley
 1 lemon, zest only
 2 garlic cloves, crushed & peeled
 150 ml extra virgin olive oil
 salt & pepper

Ingredients

 320 g whole grain spaghetti
 250 g swordfish, thinly sliced
 6 anchovies, finely chopped into a paste consistency
 10 green olives, pitted and chopped
 10 sun-dried tomato, sliced
 ½ lemon, juice only
 1 orange, juice only
 100 g panko breadcrumb
 20 g dry oregano
 1 tbsp dry chilli flakes
 20 g freshly chopped parsley
 1 lemon, zest only
 2 garlic cloves, crushed & peeled
 150 ml extra virgin olive oil
 salt & pepper

Directions

1

Bring plenty of water to the boil. Add 3 tbsp of olive oil to a frying pan, when hot, add garlic and cook for 2 minutes, then add breadcrumb and stir constantly until golden. Remove from heat and add chilli, oregano, fresh parsley, lemon zest, add a little salt and pepper.

2

In a large bowl add swordfish with 4 tbsp of olive oil, lemon and orange juice, a pinch of dry oregano, anchovy paste season and stir well. Add pasta to the boiling water and cook until al dente or as per packet instruction. Drain pasta al dente and toss with the swordfish, then add olives and sun-dried tomatoes. Toss well till combined.

3

Serve with a generous sprinkle of toasted Sicilian breadcrumb on top and a drizzle of oil.

Spaghetti with Marinated Fresh Swordfish & Sicilian Citrus Dressing