Linguine with Swordfish
Linguine alla Bagnarota
Region: Italy
Category: Pasta with Fish
Season: Summer
Difficulty: Easy but labor intensive

As the price of swordfish has gone up over the years, and along with the worry about over-fishing this large fish, not to mention mercury levels and all the other things a cook has to worry about, I've scaled down my use of swordfish so it acts more like a condiment than the main course.  This recipe is quite good and satisfying and worth a try.  The so-called "mixed chowder fish" is what in New England would be scraps of different fish to be sold for making chowder.  Elsewhere in the country there should be something similar, perhaps with a different name.  This recipe is an adaptation of the way they make it in Bagnara Calabra, a village in the province of Reggio Calabria in Italy, a town well known for its torrone (nougat) and its swordfish which figures in this light, late summer dish. 

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 55 minutes

1/4 cup extra-virgin olive oil

1 large shallot, finely chopped

4 large garlic cloves, finely chopped

1/4 finely chopped fresh basil

1 3/4 pounds ripe tomatoes, peeled, seeded and chopped

1/2 teaspoon cayenne pepper

Salt and freshly ground black pepper to taste

1/2 pound swordfish, diced

1/2 pound mixed chowder fish, diced

3/4 pound linguine

1. In an earthenware casserole (preferably), heat the olive oil over medium-high heat, then cook the shallot, garlic, and basil until soft, stirring occasionally, about 5 minutes.  Add the tomatoes, reduce the heat to low, and cook until denser, stirring occasionally, about 30 minutes.  Add the cayenne and season with salt and pepper, raise the heat to high and when it begins to boil, add all the fish and cook until it begins to flake, 8 to 10 minutes.  Turn the heat off and leave in the casserole until the pasta is ready.

2. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing.  Divide the pasta into serving portions and ladle the fish and sauce on top and serve.

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Posted: 12/17/2006