SPAGHETTONI WITH SMOKED SWORDFISH, CITRUS SAUCE AND CAPERS
Maurizio Ferrari
Menù Ingredients
320g Bronze-cut spaghettoni
to taste Fresh marjoram
to taste fresh parsley
Serves 4
Cook the spaghettoni in plenty of boiling salted water. Meanwhile, in a pan brown the diced swordfish and add some of the pasta’s cooking water. Drain the spaghettoni and add them to the sauce, then toss for a minute with some fresh marjoram leaves and capers in oil. Remove from heat, add the citrus sauce and some fresh parsley. Plate up and garnish with some desalted, and then fried capers.
