Fusilloni with Speck and cherry tomatoes04/10/2017
- 400 g paccheri
- 200 g sword fish
- 100 g shrimps (already shelled)
- 5 cherry tomatoes
- extra virgin olive oil
- 500 ml fish stock
Cut the sword fish into slices and brown it in the oil with a clove of garlic. Meanwhile chop the cherry tomatoes and add them to the pan. If the sauce is becoming dry add the fish stock gradually. This will cook and add flavour.
While the sauce is cooking, boil the water to cook the pasta. Then add the shrimps to the pan and continue to cook the sauce on a low heat.
Drain the paccheri, add them to the sauce in the pan and stir.
Sprinkle with chopped parsley.