Pesce Spada Pasta

• Coarse salt
• 1/2 pound medium shell pasta
• 2 1/2 pounds swordfish steak, trimmed of skin and dark connective tissue
• 1/4 cup extra-virgin olive oil (EVOO)
• 4 to 6 garlic cloves, chopped
• 1 medium zucchini, diced
• 1/2 pint grape tomatoes
• 6 scallions, chopped
• 1 cup fresh basil (20 leaves), torn, or 1/4 cup fresh mint leaves (a handful), chopped
• 1/2 cup chopped fresh flat-leaf parsley (a handful)
• 1/2 cup dry white wine
• Freshly ground black pepper

1. Bring a large pot of water to a boil.
2. Add a couple of teaspoons coarse salt to the boiling water, then add the pasta and cook for 8 or 9 minutes, al dente.
3. Cube the swordfish into bite-size pieces.
4. Heat a large, deep skillet over medium-high heat.
5. Add the EVOO in a slow stream, then add the swordfish.
6. Cook the fish until lightly browned on all sides.
7. Remove with a slotted spoon to a plate and cover loosely with foil to hold.
8. Add the garlic, zucchini, and tomatoes to the pan and season with salt.
9. Keep them moving and cook for 3 minutes.
10. Add the scallions.
11. Cook the vegetables for 2 minutes more, or until the skins of the tomatoes pop.
12. Return the swordfish to the pan with the herbs.
13. Douse the pan with the wine and lift the pan drippings.
14. Add the hot drained starchy pasta and toss.
15. Season with pepper and adjust salt to taste, then transfer to a huge bowl or platter and serve.

salt, shell pasta, swordfish steak, extravirgin olive oil, garlic, zucchini, grape tomatoes, scallions, fresh basil, parsley, white wine, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/pesce-spada-pasta-374850 (may not work)