Dry Fettuccine with Swordfish

Name: Dry Fettuccine with Swordfish
Yield: serves 6 as a first course or 4 as a main course
Ingredients: 1 teaspoon coarse sea salt or kosher salt, or to taste, plus more for the pasta pot; 1 1/2 pounds swordfish (1 chunk or several pieces); 1/2 cup extra-virgin olive oil; 1 onion, chopped (1 cup); 1/2 teaspoon peperoncino flakes, or to taste; 2 cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand; 2 teaspoons fresh mint leaves, sliced in thin shreds; 1 pound bavette (dry narrow fettuccine); A large pot for cooking the pasta; A heavy-bottomed skillet or sauté pan, 14-inch diameter, with a cover

December 14, 2011

This is traditionally made with swordfish, but you can substitute tuna, bass, or other firm-fleshed fish in the recipe. You don’t need to buy expensive swordfish or tuna steaks—end pieces or chunks sold for skewered grilling are perfect for the sauce. Bavette is a long, flat dry pasta, like a narrow fettuccine. If you can’t find it, use good-quality dry fettuccine.

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