Fettuccine With Swordfish

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
564
FAT
89%
CHOL
65%
SOD
17%

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Ingredients for 6 servings

Coarse sea salt

1 1/2 pounds swordfish

1/2 cup extra-virgin olive oil

1 onion, chopped

1/2 teaspoon crushed red pepper flakes

2 cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand

2 teaspoons fresh mint leaves, thinly sliced

1 pound bavette pasta (dry narrow fettucine)

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