Squid Ink Pasta With Swordfish And Salmon Caviar – a delicious recipe with garlic, mint, basil, chives, swordfish, clam juice. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
heat water for pasta.
2
coat the bottom of a heated pan (with a cover) with oil, add one minced garlic clove and saute; add some clam juice, maybe a two-to-one ratio? and a little chopped mint and basil, and cook until the garlic is softened. add 3/4-1 lb. swordfish, cut into small, thumb-print sized pieces. i salted these first. taste the court-bullion for salt and pepper and season before adding the swordfish. turn the heat to medium and cover the pan, cooking until the swordfish is not quite done.
3
when the pasta is half-done, add to the swordfish over low heat, unless you've cooked the swordfish too long. if so, just cook the pasta through, and then toss it all together. when the pasta is done, throw it into a bowl with a bunch of chopped chives, mint, and basil, toss through. serve with a big dollop of salmon roe on top of each bowl.
343
kcal
Calories
2
g
Fat
68
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: one garlic clove, minced, 1 tablspoon chopped mint, 1 tablespoon chopped basil, 1 tablespoon chopped chives, and more.
Yes, Squid Ink Pasta With Swordfish And Salmon Caviar falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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