Fettuccine with Swordfish and Sugar Snap Peas

Preparation

1. Step 1

   Blanch peas in medium saucepan of boiling salted water 1 minute. Add carrots and blanch 1 minute longer. Drain. Rinse under cold water. Drain well.

   Step 2

   Cook fettuccine in large pot of boiling salted water until pasta is tender but still firm to bite.

   Step 3

   Meanwhile, heat oil in large nonstick skillet over high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until golden brown and almost cooked through, about 2 minutes. Using slotted spoon, transfer fish to plate. Tent with foil to keep warm. Add parsley and flour to skillet; stir 30 seconds. Add clam juice, broth, wine and lemon juice. Simmer until sauce thickens, stirring constantly, about 2 minutes. Add sugar snap peas and carrots; stir 1 minute. Add fish; stir gently until heated through, about 1 minute. Season with salt and pepper.

2. Step 4

   Drain pasta. Divide among 4 plates. Spoon fish, vegetables and sauce over. Sprinkle with green onions and paprika. Serve with lemon wedges.