Due Spaghetti, an Italian food, wine and travel blog

Swordfish Spaghetti

Swordfish spaghetti on a square white plate seen from above, positioned on a silver placemat with a fork and napkin on the left and the base of a wineglass on the right.

For seafood lovers like ourselves, our recent trip to Sicily was culinary nirvana. At Bed & Breakfast Mammaliturchi we feasted on one amazing meal after another, each prepared authentically with passione and pride by hosts Cico and Lola.

We devoured:

  • Spaghetti al nero de seppia (spaghetti with black squid Ink)
  • Spaghetti alle vongole (spaghetti with clams)
  • Pasta ai gamberi rossi (pasta with shrimp)
  • Cozze al pomodoro (mussels in tomato broth)
  • Ostriche gratinate al forno (baked oysters with breadcrumbs)
  • Spigola arrosto (grilled sea bass)
  • Grigliata di pesce (grilled seafood)
  • Gamberi rossi al pomodoro (shrimp in tomato sauce)

One of our favorite dishes, Spaghetti al pesce spada con pistacchi  (Swordfish Spaghetti with Pistachio), captured the essence of Sicily by uniting of freshly caught swordfish with ground Sicilian Bronte pistachios.

Cico served the pasta with a Sicilian white wine, Inzolia of the Principe di Corleone winery. He generously shared his recipe with us to pass along to our Due Spaghetti readers.

Swordfish spaghetti on a square white plate seen from above, positioned on a silver placemat with a fork and napkin on the left and the base of a wineglass on the right.

 

Ingredients
one package of spaghetti
2 fillets of swordfish, preferably fresh caught
Olive oil
3 cloves of garlic
3-4 cherry tomatoes
One bunch of flat leaf Italian parsley
Ground black pepper
Sea salt
Crushed red pepper
Dry white wine
Toasted bread crumbs*
Ground Bronte pistachios**

*Quickly toasted plain, unseasoned breadcrumbs on the stove top in a small amount of olive oil, and minced garlic. To make it extra special, add grated tuna roe (bottarga di tonno) to the sautè.  Remove from heat, let cool, and store in an air-tight container.

**Bronte pistachios are a high quality Sicilian pistachio grown in the region of Bronte. If needed, regular pistachios can be used and ground at home in a food processor.

Directions
Dice the swordfish into small cubes. Set aside.

Mince the garlic and the parsley. Add each to a large skillet (big enough to accommodate the cooked spaghetti), along with a few tablespoons olive oil, a half-cup of water, a few dashes of ground black pepper, a few dashes of salt, and crushed red pepper to taste.  Sauté over medium-low heat for several minutes. Add the cubed swordfish and the white wine and simmer for about 5 minutes, adding more white wine only if needed.

Remove the swordfish and set aside.  Slice the cherry tomatoes and add them to the skillet.  If you have dry grated tuna roe, add a pinch or two.  Let cook for 5-10 more minutes, pressing on the tomato until it deconstructs.  Add more white wine and simmer to make a sort of reduction sauce.  Add a tablespoon or two of crushed pistachios and another tablespoon or two of toasted bread crumbs, and a tablespoon or two of olive oil.  Return the swordfish to the skillet, mix everything well, and turn off heat.

Cook the spaghetti in salted, boiling water according to the directions on the package.  When al dente, remove immediately and drain well, saving one cup of the cooking water.  Add the spaghetti to the skillet, turn the heat to high, and toss the pasta with the swordfish mixture, adding the cooking water gradually if needed to provide moisture.

Serve immediately with a dusting of bread crumbs and ground pistachio.

Heaping plate of spaghetti with swordfish and pistachios, with a blurry glass of wine in the background.

Buon appetito da mammaliturchi!

~Cico e Lola

Heaping plate of spaghetti with swordfish and pistachios, with a blurry glass of wine in the background.

Spaghetti con Pesce Spada (Swordfish Spaghetti)

Spaghetti al pesce spada con pistacchi  (Swordfish Spaghetti with Pistachio), captures the essence of Sicily by uniting freshly caught swordfish with ground Sicilian Bronte pistachios.

Ingredients

  • 1 package of spaghetti
  • 2 fillets of swordfish, preferably fresh caught
  • Extra-virgin olive oil
  • 3 cloves garlic
  • 3-4 cherry tomatoes
  • 1 bunch Italian parsley
  • Ground black pepper
  • Salt
  • Crushed red pepper
  • Dry white wine
  • Toasted bread crumbs
  • Ground Bronte pistachios

Instructions

  1. Dice the swordfish into small cubes. Set aside.
  2. Mince the garlic and the parsley. Add each to a large skillet (big enough to accommodate the cooked spaghetti), along with a few tablespoons olive oil, a half-cup of water, a few dashes of ground black pepper, a few dashes of salt, and crushed red pepper to taste.  Sauté over medium-low heat for several minutes.
  3. Add the cubed swordfish and the white wine and simmer for about 5 minutes, adding more white wine only if needed.
  4. Remove the swordfish and set aside. 
  5. Slice the cherry tomatoes and add them to the skillet.  If you have dry grated tuna roe, add a pinch or two. Let cook for 5-10 more minutes, pressing on the tomato until it deconstructs. Add more white wine and simmer to make a sort of reduction sauce. 
  6. Add a tablespoon or two of crushed pistachios and another tablespoon or two of toasted bread crumbs, and a tablespoon or two of olive oil. 
  7. Return the swordfish to the skillet, mix everything well, and turn off heat.
  8. Cook the spaghetti in salted, boiling water according to the directions on the package.  When al dente, remove immediately and drain well, saving one cup of the cooking water. 
  9. Add the spaghetti to the skillet, turn the heat to high, and toss the pasta with the swordfish mixture, adding the cooking water gradually if needed to provide moisture.
  10. Serve immediately with a dusting of bread crumbs and ground pistachio.

Notes

Quickly toast plain, unseasoned breadcrumbs on in a small amount of olive oil, and minced garlic. To make it extra special, add grated tuna roe (bottarga di tonno) to the sautè.  Remove from heat, let cool, and store in an air-tight container.

Bronte pistachios are a high quality Sicilian pistachio grown in the region of Bronte. If needed, regular pistachios can be used and ground at home in a food processor.

4 thoughts on “Swordfish Spaghetti”

  1. The seafood of Italy is unrivaled. What I would do for a taste of freshly caught Sicilian swordfish! It’s one of my favorite fishes. I make a swordfish stew that is marinated overnight before being cooked on the stovetop over a very low flame. Everyone loves it, but this spaghetti recipe sounds every bit as delicious. Thanks for sharing it.

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Due Spaghetti

Travel around with me and discover different cultures, gain new experiences, try unique food and enjoy what the world has to offer.

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