Linguine with swordfish and semi-dried yellow cherry tomatoes
Cook the linguine in plenty of salty water. Brown the garlic and parsley in a frying pan for a few seconds with a drizzle of oil. Add the swordfish, heat for a few minutes and add the semi-dried yellow cherry tomatoes. When the linguine is cooked, add it to the sauce and toss in the frying pan. Serve on plates and finish off with a drizzle of oil and some freshly ground pepper.
Chef Leonardo Pellacani