Swordfish Pasta

Prepare the Swordfish. Remove the skin, bones, and any dark flesh. Cook the swordfish covered in half the olive oil over low heat until just barely cooked. Pull the meat apart with a fork and cook until no longer transparent in the center. Do not overcook. Shred the cooked swordfish into bite size pieces and remove from the pan. Using a fork, mash the anchovies in the juices left in the pan.
Press the garlic into a small skillet. Add the remaining oil and cook over medium heat until the garlic aroma is obvious and the garlic is just starting to brown. Add the garlic and oil to the fish sauce. Add the pine nuts and raisins.
While the fish is cooking, heat a large pot of salted water to boiling. Add the pasta and cook until just barely tender. Save 1/4 cup of the pasta water and then drain the pasta in a colander. Try not to overcook.
When ready to serve, add the pasta to the sauce along with the swordfish and parsley. Toss gently over high heat to coat with the dressing and reheat. If too dry, add the reserved 1/4 cup of pasta water. You can also add another splash or two of olive oil if you think the pasta needs a bit more dressing.
Serve on large warmed dinner plates and arrange nicely. You may want to add a little fresh ground pepper and sea salt to taste.
Note: This recipe will make four average size servings. If you have some big eaters you can stretch the recipe by upping the olive oil to 1/3 cup and the pasta to a full pound.