Squid Ink Pasta With Swordfish And Salmon Caviar

• one garlic clove, minced
• 1 tablspoon chopped mint
• 1 tablespoon chopped basil
• 1 tablespoon chopped chives
• 3/4 pound swordfish, cut into thumbprint sized pieces, seasoned with salt and pepper
• 1 bottle (8 ounces) clam juice
• 3/4 pound squid ink pasta; if using a pound, consider using a pound of fish
• salmon roe

1. heat water for pasta.
2. coat the bottom of a heated pan (with a cover) with oil, add one minced garlic clove and saute; add some clam juice, maybe a two-to-one ratio? and a little chopped mint and basil, and cook until the garlic is softened. add 3/4-1 lb. swordfish, cut into small, thumb-print sized pieces. i salted these first. taste the court-bullion for salt and pepper and season before adding the swordfish. turn the heat to medium and cover the pan, cooking until the swordfish is not quite done.
3. when the pasta is half-done, add to the swordfish over low heat, unless you've cooked the swordfish too long. if so, just cook the pasta through, and then toss it all together. when the pasta is done, throw it into a bowl with a bunch of chopped chives, mint, and basil, toss through. serve with a big dollop of salmon roe on top of each bowl.

garlic, mint, basil, chives, swordfish, clam juice, pasta, salmon roe

Taken from www.epicurious.com/recipes/member/views/squid-ink-pasta-with-swordfish-and-salmon-caviar-1201559 (may not work)