Wholemeal Bucatini With Broccoli And Swordfish

Preparation:

Preparation: For the broccoli: pour half the oil into a large frying pan, add the peeled and crushed garlic, the pepper tip, the pine nuts and the anchovies. Brown the sautéed vegetables over low heat, remove the garlic when it is browned and pour the woody part of the sliced broccoli and 1 glass of water into the sautéed pan. After 5 minutes of cooking, mash the broccoli with a fork to reduce them to a pulp and add the tufts of broccoli, whole or cut in half, to the pan. For the fish: in another pan, heat the rest of the oil; cut the swordfish into cubes and pass it in the flour. Pour the fish into the pan, fry it for 2 minutes, pour over the white wine and add salt. To serve: boil the wholemeal pasta, drain it al dente and pour it into the pan with the sauce, add the swordfish, season and serve.