Linguine with Fried Swordfish in Sardine Sauce
Region: Italy
Category: Pasta with Fish
Season: Any
Difficulty: Easy but special equipment needed

This dish is purely Sicilian in inspiration and particularly the cooking of the city of Messina on SicilyÂ’s east coast.  Swordfish is a popular fish in Sicily as are sardines.  In this preparation the olive oil-packed sardines will disintegrate into a sauce which is tossed with the pasta.

[photo: Clifford A. Wright]

Yield: Makes 6 servings
Preparation Time: 40 minutes

1/4 cup extra-virgin olive oil

3 garlic cloves, 2 finely chopped and 1 crushed

Two 4-ounce cans sardines packed in olive oil

1 teaspoon dried oregano

3/4 pound swordfish, cut into 1/4-inch thick slices

All-purpose flour for dredging

3 large eggs, beaten

Dry bread crumbs for dredging

1 pound linguine

2 cups olive oil for frying

Salt and freshly ground black pepper to taste

1. In a skillet large enough to hold all the linguine, heat the extra-virgin olive oil over medium heat, then add the chopped garlic and sardines and cook until the sardines have melted, stirring, about 4 minutes.  Turn the heat off and stir in the oregano.

2. Dredge the swordfish pieces in the flour, patting off any excess flour.  Dip in the eggs, drain a bit, and dredge in the bread crumbs and then repeat the process with the eggs and bread crumbs.  Set aside on a tray in the refrigerator for 15 minutes.

3. 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. Transfer the pasta to the skillet and toss with sardine sauce.

4. While the pasta is cooking, heat the frying olive oil in a skillet with the crushed garlic over medium-high heat.  Remove and discard the garlic as it begins to turn light brown.  Place the swordfish pieces in the hot oil with tongs and cook until golden brown on both sides, 3 to 4 minutes in all.  Remove with tongs and season with salt and pepper.

5. Transfer the linguine to a serving platter or bowl and cover with the fried swordfish pieces.  Serve immediately without cheese.

Variation: 

Note: 

Posted: 12/18/2006