Pesce Spada Pasta

Directions

1. 1
   Bring a large pot of water to a boil; add a couple of teaspoons coarse salt to the boiling water; add in the pasta and cook 8-9 minutes, al dente.
2. 2
   Meanwhile, cube the swordfish into bite-size pieces.
3. 3
   Heat a large, deep skillet over med-high heat; add in the olive oil in a slow stream; then add in the swordfish.
4. 4
   Cook fish until lightly browned on all sides; remove using a slotted spoon to a plate; cover loosely with foil and set aside.
5. 5
   Add the garlic, zucchini, and tomatoes to the skillet; season with salt.
6. 6
   Keep them moving and cook 3 minutes.
7. 7
   Add in the scallions; cook the veggies 2 minutes or until the skins of the tomatoes pop.
8. 8
   Return swordfish to pan along with the herbs.
9. 9
   Add in the wine to deglaze the pan; add in the hot, drained pasta and toss.
10. 10
    Season to taste with pepper and salt, if needed; transfer to a large bowl or platter and serve.