Paccheri with Swordfish Ragu

Ingredients

• 2 pounds swordfish steaks, skin removed
• Salt
• olive oil
• 6 cloves garlic, thinly sliced
• 1 tablespoon red chili flakes
• 8 anchovy fillets, diced small
• 1 pound dried paccheri pasta (or your favorite tube-shaped pasta)
• Juice of 1 lemon
• 1 cup canned diced tomatoes
• 2 heaping handfuls of fresh oregano leaves, roughly chopped

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