Serves 4
Ingredients
4lt Water
1tbls Salt
2 Knobs butter salted
200g Smoked Swordfish chopped
Nutmeg pinch
Pepper black/cracked pinch
400g Pasta
Splash Grappa
400ml Cream single
2tbls parsley chopped
- Boil the water and salt together
- Melt the butter in a deep-frying pan. Add the fish, nutmeg and pepper stirring over a high heat for 1minute.
- Add the pasta to the boiling water and cook for 7minutes.
- Add the grappa and allow to evaporate for 2minutes.
- Continue on a medium heat, add cream and bring to the boil
- Reduce heat and simmer for 5minutes.
- Drain the pasta and add to the sauce.
- Serve immediately.
- Garnish with chopped parsley
