Linguine Piccole With Grilled Swordfish And Parsley Anchovy Sauce Pasta Recipes Fish Recipes Italian Recipes

Ingredients

1 small shallot

8 flat anchovy fillets

2 tbsp. red-wine vinegar

1/2 tsp. lemon juice

1 tbsp. grated Parmesan cheese

3/4 tsp. salt

1/2 tsp. fresh-ground black pepper

1/2 c. plus 1 teaspoon olive oil

2 tbsp. hot water

1 lb. swordfish steak

1/2 lb. thin linguine

c. chopped fresh parsley

Preparation

Step 1In a blender, combine the shallot, anchovies, vinegar, lemon juice, Parmesan, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Blend to form a paste. While the machine is running, add the 1/2 cup oil in a thin stream and then add the hot water.Step 2Heat the broiler or a grill pan, or light the grill. Coat the swordfish with the 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook the fish for 4 minutes. Turn and cook until golden brown and just done, 4 to 5 minutes longer. Let the fish rest for a few minutes and then cut it into bite-size pieces.Step 3In a large pot of boiling, salted water, cook the linguine piccole until just done, about 9 minutes. Reserve about 1/2 cup of the pasta water. Drain the pasta and toss with the sauce, the swordfish, 1/4 cup of the reserved pasta water and the parsley. If the sauce seems too thick, add more of the reserved water.Step 4Variation: Linguine Piccole with Tuna and Parsley Anchovy Sauce Drain one 6-ounce can of tuna packed in oil. Flake the tuna and toss it with the drained pasta in place of the swordfish.Step 5Wine Recommendation: A dry rosé wine would go nicely with the anchovy sauce. Look for a bottle from either Provence in France or, if you’re feeling adventurous, Navarre in Spain.