recipes
Swordfish and crab pasta with artichoke hearts and green olives
Serves: 4
2017-05-18
Ingredients
- 250g penne (De Cecco)
- 100g swordfish
- 80g crab meat
- 1 marinated artichoke
- 50g green olives (Camel Brand)
- Small bunch fresh basil
- 2 cloves garlic
- 1 small leek
- 1/2 glass white wine
- 1/2 cup fresh cream (Benna)
- 2 knobs salted butter (President)
Method
Chop the garlic and leeks and sauté on very low heat in butter until lightly browned, add the chopped swordfish and toss until cooked through. Meanwhile slice the artichokes and olives and toss in with the well drained crab meat. Add wine and simmer, pour in the cream and reduce by half. Cook the pasta al-dente and toss into the sauce, finish with the fresh basil and season.
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