Infuse the saffron with some hot water for a couple of minutes. Beat in together with the egg and enough flour to make a thick paste. Dilute the paste into a batter thick enough to coat the back of a spoon with the beer. Season with salt and add the baking powder. Pass the swordfish through extra flour, dip in the batter and deep fry until golden and crispy. Keep warm and serve over the pasta servings. Prepare the olive paste, mincing all the ingredients together. Cook the pasta according to packet instructions. Heat a spoon of extra virgin olive oil in a frying pan and toss in the cherry tomatoes. Add a ladle full of the pasta cooking water to the tomatoes, drain the pasta and toss in the pan with the tomatoes. Spoon in the olive paste and toss to spread the pate, add the cheese, mix well and serve immediately.
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