Categories: December

Ingredients

• 400g spaghetti
• 6 tbsp olive oil, plus extra to brush
• 1 garlic clove, crushed
• 1 small red chilli, seeded and finely chopped
• 3 tbsp sun-dried tomato purée
• Few sprigs of fresh flatleaf parsley, finely chopped
• 4 (about 150g each) swordfish steaks
• Lemon wedges to serve

Directions

1. Cook the spaghetti in salted boiling water according to packet instructions.

2. Meanwhile, place the oil, garlic and chilli in a saucepan over a low heat for 5 minutes. Remove from heat and stir in the sun-dried tomato purée and parsley. Drain the spaghetti and toss with the chilli mixture.

3. Heat a ridged, cast-iron griddle pan until hot. Brush the fish with extra oil and cook for about 2 minutes each side, leaving it a little rare in the centre.

4. Divide the spaghetti between plates, add a piece of fish and serve with the lemon wedges and a salad.

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