Boil the pasta in salted boiling water and while the pasta is cooking – add a small amount of oil to a frying a pan and place over medium heat. As soon as the oil is hot, add crushed garlic and once it starts to turn golden, add the cubed swordfish and salmon in small batches until just seared – about 30 seconds and remove from pan onto a plate. Do the same with the squid and remove from pan after 30 seconds.
Add a tablespoon of oil and start to cook anchovies until dissolved and then add white wine and tomato paste which has been combined and bring to the boil reduce heat and simmer for a couple of minutes. As soon as the pasta is ready add the seafood into the sauce and simmer for one minute then add the drained pasta, add the parsley and chili pepper, and toss through. Drizzle with Extra Virgin Olive Oil.
Serve on hot plates and add the caper berries and serve to your loved ones.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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