| 1 box | BARILLA Fiori |
| 1 tablespoon | black raisins |
| 1/3 cup, divided | extra virgin olive oil |
| 3 whole (about 1/2 cup) | shallots, chopped fine |
| 1 bulb (about 2 cups) | fennel, julienne (reserve top portion for garnish) |
| 1 pound | swordfish, cut into 1 inch cubes |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1/4 cup | kalamata olive, cut in half |
| 1 tablespoon | capers |
| 1/2 cup (2 whole) | lemon juice, freshly squezzed |
SOAK raisins in hot water for 10 minutes; drain and set aside.
BRING a large pot of water to a boil. Cook pasta for 2 minutes less than recommended cooking time. Drain. Spread pasta on a baking sheet to cool. Toss with 1 tablespoon of olive oil. Set aside.
HEAT remaining olive oil in a large skillet over medium heat. Add shallots, cook for 2 minutes until shallots are soft.
ADD fennel and continue cooking for 5 minutes, until fennel is soft.
ADD swordfish; season with salt and pepper to taste. Continue cooking about 5 minutes or until fish is cooked through. Remove from heat.
ADD olives, capers, lemon juice and raisins.
COMBINE pasta and fish mixture in a large bowl. Mix well. Garnish with chopped fennel sprigs and serve.