Meals and Courses

  • juice of ½ lemon
  • 2 garlic cloves, thinly sliced
  • 1 fresh red chilli, deseeded and finely chopped
  • 100 ml (31/2 fl oz) extra virgin olive oil
  • 400 g (13 oz) swordfish steak, cut into 1½ cm (¾ inch) cubes
  • 375 g (12 oz) dried fusilli
  • 200 g (7 oz) bottled or canned artichoke hearts in olive oil, drained
  • 50 g (2 oz) pitted black olives, roughly chopped
  • 3 tablespoons roughly chopped mint
  • salt

Put the lemon juice, garlic, chilli and 2 tablespoons of the oil in a non-metallic bowl. Add the swordfish cubes and turn to coat in the marinade. Cover and leave to marinate in a cool place for 15 minutes.

Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.

Meanwhile, heat the remaining oil in a large frying pan over a high heat. Cut the artichokes in half, add to the pan with the olives and cook, stirring, for 2 minutes. Season the swordfish with salt and add to the pan with the marinade. Cook for 2–3 minutes, stirring occasionally, until the fish is just cooked.

Drain the pasta, reserving a ladleful of the cooking water. Stir into the frying pan and add the mint. Toss well over a low heat and pour in the reserved pasta cooking water. Continue stirring until the pasta is well coated and looks silky. Serve immediately.

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