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 –