Name: Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce
Yield: 4
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 -

Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce

1. 1 small shallot -

2. 8 flat anchovy fillets -

3. 2 tbsp. red-wine vinegar -

4. 1/2 tsp. lemon juice -

5. 1 tbsp. grated Parmesan cheese -

6. 3/4 tsp. salt -

7. 1/2 tsp. fresh-ground black pepper -

8. 1/2 c. plus 1 teaspoon olive oil -

9. 2 tbsp. hot water -

10. 1 lb. swordfish steak -

11. 1/2 lb. thin linguine -

12. c. chopped fresh parsley -

How to cook deliciously - Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce

1. Stage

In 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.

2. Stage

Heat 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.

3. Stage

In 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.

4. Stage

Variation: 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.

5. Stage

Wine 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.