Spaghetti with Swordfish and Hot Peppers
| Yield: | 1 Servings |
| Categories: |
| 1 | lb | Fresh swordfish, skin removed; cut in 1/4" cubes |
| 6 | tb | Virgin olive oil |
| 2 | Cloves garlic; thinly sliced | |
| 4 | Red jalapenos, seeded; chopped | |
| 8 | Fresh plum t roughly chopped | |
| 1/2 | c | Dry white wine |
| 1/2 | c | Fresh mint leaves |
| 1 | lb | Spaghetti or spaghettini |
| 1/2 | c | Fennel leaves; roughly chopped |
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