Pasta con Pesce Spada e Carciofu (Penne with swordfish and artichokes)

Ingredients

Directions

1. 1

   For the lemon oil, wash lemons hot, dab dry and rub the peel. Squeeze the lemons. Mix 6 tbsp. juice and peel. Stir in 4 tablespoons of oil. Rinse artichokes, drain and cut in half.

2. 2

   Peel the garlic and cut into thin slices. Wash parsley, shake dry, pluck off the leaves and cut into strips.

3. 3

   Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Meanwhile roast pine nuts in a large pan without fat and take them out. Wash the fish, dab dry.

4. 4

   Heat 3 tablespoons of oil in a frying pan. Fry the fish for about 2 minutes on each side, depending on the thickness (the fish steaks should still have a pink core inside, then they are juicy and tender). Season with salt and pepper.

5. 5

   Add approximately 1⁄3 of garlic. Sprinkle fish with approx. 2 tablespoons of lemon oil. Turn again in the hot pan and place on a plate. Cover with aluminium foil and let rest for 4-5 minutes.

6. 6

   Drain the pasta and let it drain. Pluck the fish into pieces. Heat 1 tablespoon of oil in the frying fat. Fry the rest of the garlic and artichokes. Mix in penne, pine nuts, parsley, fish and remaining lemon oil, heat briefly.

7. 7

   Season to taste with salt, pepper and possibly lemon juice.