Pasta
Chop the onion and mince the garlic.
Mince the chili pepper, remove the seeds from the tomatoes and dice them.
Clean and dice the swordfish, mince the mint.
Dice the zucchini, dredge in flour and fry them in piping hot oil.
Sauté the garlic and onion in a large saucepan and add the chili pepper and diced swordfish.
Bathe with the wine, add the tomatoes and mint and cook for 15 minutes.
Add the zucchini and cook for another 15 minutes.
Cook the pasta al dente and mix with the fish, zucchini and mint in the saucepan, adding a pat of butter.
The linguine should be served in their conza sauce piping hot.

Conza
Mix all the ingredients and sauté until golden in a saucepan.
When done sprinkle with minced parsley.

This recipe is taken from the book La cucina di Pantelleria - Tradizione e innovazione by Grazia Cucci and Gianni Busetta