80 g. Linguine pasta
5 g. Toasted almonds
Cook the linguine in a pot of boiling salted water. Chop the garlic and parsley. Heat a pan with a tablespoon of extra virgin olive oil and cook the garlic and parsley for few seconds, add the Swordfish and then the Sea Asparagus previously blended to make a pesto ( keep few pieces to garnish) then simmer for 1 minute. When the pasta is still “al dente” add it to the the sauce adding the remaining evoo .Plate the linguine into a pasta bowl with a sprinkle of toasted almonds , few Dorati tomatoes and garnish with the sea asparagus.