Ingredients: Per 4 servings
- ⅝ lb linguine
- 5 oz smoked swordfish
- 7 oz zucchini
- 1 shallot
- 1 teaspoon parsley, chopped
- 1 lemon zest
- 2 ½ tablespoons extra virgin olive oil
- salt and pepper to taste
Clean and chop the shallot, then place it in a frying pan with some extra-virgin olive oil. Over a medium heat, sauté the shallot while cutting the zucchini into matchsticks. Add the zucchini to frying pan and cook for a couple of minutes. Flavor with salt and pepper.
Now it's time to prepare the smoked swordfish: slice half of it and add to the frying pan. Turn off heat immediately and let rest.
Cook the pasta in abundant boiling salt water.
NOTE: If you are quick enough, you can sauté the ingredients while the pasta is cooking.
Linguine should be cooked al dente (for around 9 minutes). Drain the linguine and toss into the frying pan.
Add the rest of the olive oil and a little of the pasta cooking water.
For a final touch, sprinkle with the chopped parsley and most of the grated lemon zest.
Plate the linguine and garnish with the rest of the swordfish, a few drops olive oil, and a sprinkle of the remaining lemon zest.
Linguine, one of the most popular and appreciated of the long dry pasta shapes.
It takes the shape of crushed spaghetti and the Ligurian city of Genova boasts of its creation. As each Italian city and region has its own shapes of fresh and dry pasta, in Liguria, linguine triumphs, seasoned with fragrant local pesto or sauces made with vegetables and fish.
In the history of pasta, when improved molds allowed for increased variety in pasta shapes, the creators of this all-Italian delicacy turned to nature, the human body, and everyday and historical objects to inspire the names of these newly-created forms. Thus arrived ruote (wheels), orecchiette (little ears), mezze maniche (half-sleeves), penne (pens), and linguine (little tongues), reminiscent of the flattened shape of the tongue.
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