Linguine with Swordfish

A great pasta dish for any occasion:

Cook linguine in salted water until al dente. Drain and drain.

Meanwhile, rinse fish, rub dry and cut into 2 cm cubes. Rinse the kitchen herbs and shake dry.

Pluck off leaves and chop all but a few. Mix with 3 tbsp oil and the juice of one lemon.

Fry the swordfish in 2 tbsp oil for about 3 minutes. Peel the garlic clove and squeeze it. Add the herb oil. Roast briefly. Season with salt and pepper.

Fold the pasta into the herb-fish mixture. Arrange on plates and garnish with the remaining herbs.

==== Et voilà, c’est circa Bon appétit! K a r liter – H e i n z –

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