How to Make It
Bring a large pot of salted water to a boil. Add the pasta shells and cook, stirring often, until al dente. Drain the shells and return to the pot.
Meanwhile, heat the olive oil in a large, deep skillet. Add the cubed swordfish, season with salt and pepper and cook over moderately high heat until lightly browned all over, about 4 minutes. With a slotted spoon, transfer the swordfish to a large serving bowl.
Add the zucchini, tomatoes and garlic to the skillet and cook over moderately high heat for 3 minutes, stirring. Add the scallions and cook until the tomato skins pop, 2 minutes longer. Return the swordfish and any accumulated juices to the skillet and stir in the mint and parsley. Add the wine and pasta and season with salt and pepper. Transfer to the large bowl and serve.