Careme

Ingredients

• Swordfish Steak Wild Caught (sustainably sourced)

  12 ounces $8.99
• Private Selection® Italian Linguine

  6 ounces $1.67
• Fresh Roma Tomato

  12 ounces $1.49
• Garlic

  2 cloves $0.79
• Parsley

  1/4 cup chopped $1.29
• Plain breadcrumbs

  1/3 cup
• Extra-virgin olive oil

  2 tablespoons
• Capers, drained

  2 tablespoons
• Kirkland Signature Toscana wine

  1/4 cup
• Fresh lemon juice

  1 tablespoon $1.29
• Crushed red pepper flakes

  1/4 teaspoon
• Kosher salt

  1 tablespoon plus 3/4 teaspoon
• Black pepper

  1/2 teaspoon
• Water

  2 quarts
• Caparzo Sangiovese Toscana

  750 ml $17.99

Instructions

1. Cut 12 ounces swordfish into 1-inch pieces, pat dry, and season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Dice 12 ounces Roma tomatoes, mince 2 garlic cloves, and chop 1/4 cup parsley into two 2-tablespoon portions.
2. Heat 2 teaspoons olive oil in a large skillet over medium heat. Add 1/3 cup breadcrumbs and 1/4 teaspoon kosher salt; cook for 3 minutes, stirring, until golden. Remove from the heat, stir in 2 tablespoons chopped parsley, and transfer the breadcrumb topping to a bowl.
3. Bring 2 quarts water and 1 tablespoon kosher salt to a boil. Add 6 ounces linguine and cook until al dente, about 9 minutes; reserve 1/4 cup pasta water before draining.
4. While the linguine cooks, heat 2 teaspoons olive oil in the skillet over medium-high heat. Add the seasoned 12 ounces swordfish and sear for 3–4 minutes, turning once, until opaque and 145°F in the center; transfer to a plate.
5. Reduce the heat to medium and add 2 teaspoons olive oil, 2 minced garlic cloves, and 1/4 teaspoon crushed red pepper flakes to the skillet. Cook for 30 seconds, add 12 ounces diced Roma tomatoes, and cook for 6 minutes. Stir in 1/4 cup Kirkland Signature Toscana wine and 2 tablespoons drained capers; simmer for 2 minutes.
6. Add the cooked 6 ounces linguine, seared 12 ounces swordfish, 1/4 cup reserved pasta water, 1 tablespoon lemon juice, and 2 tablespoons chopped parsley to the skillet. Toss gently for 1–2 minutes, until the sauce coats the pasta and the swordfish is hot.
7. Divide the swordfish linguine between 2 shallow bowls, top each serving with half of the 1/3 cup breadcrumb topping, and plate immediately.