Ingredients

• 12 ounces sugar snap peas, trimmed
• 2 medium carrots, peeled, cut into matchstick-size strips (about 2 cups)
• 8 ounces fettuccine
• 2 teaspoons olive oil
• 1 pound skinless swordfish steaks, cut into 3/4-inch cubes
• 3 tablespoons chopped fresh parsley
• 1 tablespoon all purpose flour
• 1/2 cup bottle clam juice
• 1/2 cup canned low-salt chicken broth
• 1/2 cup dry white wine
• 1 1/2 tablespoons fresh lemon juice
• 4 green onions, thinly sliced
• 1/2 teaspoon paprika
• Lemon wedges

Instructions

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.
2. Cook fettuccine in large pot of boiling salted water until pasta is tender but still firm to bite.
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.
4. Drain pasta. Divide among 4 plates. Spoon fish, vegetables and sauce over. Sprinkle with green onions and paprika. Serve with lemon wedges.