Springtime Penne and Swordfish Stir-Fry
1 pound Penne, Mostaccioli, or other medium pasta shape, uncooked
1 tbsp. cornstarch
2 8-oz. bottles clam juice, divided
2 tbsp. vegetable oil
12 oz. swordfish, cut into thin strips
3 tbsp. minced fresh ginger root
5 cloves garlic, minced
8 oz. sugar snap peas, trimmed
3 cups cherry tomatoes, cut in half
3 tbsp. low-sodium soy sauce
Freshly ground black pepper to taste
Prepare pasta according to package directions. While pasta is cooking, whisk together the cornstarch and 2 tablespoons of the clam juice in a small bowl.
Add vegetable oil to a non-stick wok or large skillet. Add swordfish and stir-fry over high heat until opaque and cooked through. Remove and set aside. Add the peas, ginger and garlic to skillet and stir-fry for 1 minute. Stir in the cornstarch mixture and the remaining clam juice. Simmer for 2 minutes.
When pasta is done, drain well. Toss pasta with swordfish mixture. Toss in tomatoes and soy sauce and stir gently until hot. Season with pepper and serve immediately.