Ingredients for 4 people:

320 g of gigli (or another type of pasta)

1 slice of swordfish (roughly 200 g)

1 lime

1 small bunch of pennyroyal

1 clove of garlic

Extra virgin olive oil

Salt

Clean the swordfish and remove any skin, then cut it into small cubes.

Squeeze the lime, keep the juice to one side and cut the peel of the squeezed lime into 8 slices.

Pour a couple of tablespoons of olive oil into a frying pan and sauté the clove of garlic in its skin. Add the swordfish, the lime juice and the lime peel, salt and continue cooking for a few minutes until the fish is ready. Boil the pasta in abundant salted water, drain when al dente and keep a ladleful of the cooking water to one side.

Add the pasta to the swordfish ragout together with the ladleful of cooking water. Sauté for a few minutes so that the pasta really absorbs all the flavors.

Turn off the heat and add the chopped pennyroyal, stir the pasta once more and serve.