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scilla. and i'm in for the royal treatment. >> this one. >> nice fish. >> this swordfish was caught so recently, you can eat it straight off the bone. >> caught this fresh and sliced this fine, it's like prosciutto and smoked salmon had a love child. >> oh, it's so good. wow, it's incredible. >> next, johnny wants to cook me something more traditional, scialatielli alla ghiotta, long, thin strands of pasta in a swordfish ragu of sorts. >> mm-hmm. >> he starts things off with a sofrito of garlic and sweet tropea onion. >> i'd like to have a shirt made out of basil. >> thank you for coming. >> thank you for having me. >> is it good? >> delicious. >> mm. yeah. yep. you should open a restaurant. that's really good. >> and see the swordfish boats? >> and they're up in the sort of crow's nest up there. >> it's really beautiful. >> it's curious to think of calabrians still heading out into these perilous waters to