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Paccheri Pasta With Swordfish, Olives, Capers And Mint
FOOD REPUBLIC13Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. skinless swordfish steaks (cut into 1x1x 1/2-inch chunks)
- kosher salt
- cracked black pepper
- 1/2 cup extra-virgin olive oil (plus more for drizzling)
- 3 Tbsp. salt (packed capers, soaked, rinsed and drained or drained brined capers)
- 1/4 cup cerignola olives (or Nocellara, pitted and roughly chopped)
- 4 tsp. chopped garlic
- 1 tsp. fennel seeds (preferably Sicilian)
- 1 tsp. chili flakes
- 1 lb. paccheri
- 1/4 cup flat leaf parsley (chopped)
- 3 Tbsp. mint (chopped)
- fresh lemon juice
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