Paccheri with Swordfish and Clams

Method

1. Soak the clams in salted water for 4–5 hours to purge sand. Drain and rinse well.
2. In a large pan, heat a drizzle of extra virgin olive oil. Add the clams, one crushed garlic clove (skin on), and a chili pepper to taste. Cover and cook over medium heat until the clams begin to open.
3. Uncover, increase the heat to high, and pour in the white wine. Let the alcohol evaporate, tossing the pan occasionally.
4. Cover the pan partially (lid ajar) for about 2 minutes, then cover completely and cook until all clams have opened (a few minutes). Remove from heat.
5. Transfer the opened clams to a plate, keeping them warm. Strain the cooking liquid through a fine sieve and reserve. Discard the garlic clove.
6. In the same pan, add another drizzle of olive oil, one more crushed garlic clove, the capers, olives, and anchovy fillets. Sauté over low heat until the anchovies dissolve and the mixture is fragrant.
7. While the soffritto cooks, prepare the swordfish: remove the central bone and the skin, then cut the flesh into small cubes.
8. Add the swordfish cubes to the pan. Season with a pinch of salt, and pour in half of the reserved clam liquid. Stir, cover, and cook on low heat for 2–3 minutes.
9. Add the quartered cherry tomatoes. Cover again and cook for another 3–4 minutes, keeping the pan partially covered.
10. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until it is 2 minutes short of al dente (about 1 minute less than the package instructions).
11. When the pasta is ready, drain it and transfer directly to the pan with the sauce. Add the remaining clam liquid. Toss over high heat, adding a ladle of pasta cooking water as needed to create a creamy emulsion.
12. Once the pasta is al dente and the sauce coats it well, remove from heat. Stir in the chopped parsley, a drizzle of raw extra virgin olive oil, and the reserved clams (you may shell them or leave them in the shells). Toss gently and let rest for 30 seconds.
13. Grate the zest of the organic lemon directly over the pasta just before serving. Do not squeeze the juice.