Linguine With Swordfish, Zucchini And Mint

For 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.

For 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