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Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce
© Ben Dearnley

Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce

  • SERVINGS: 4
  • FAST

Don't let a fear of anchovies keep you from this delicious dish. They give a roundness and depth of flavor rather than a strong hit of anchovy.

  1. 1 small shallot, peeled, or 2 scallions, chopped
  2. 8 flat anchovy fillets, or 2 teaspoons anchovy paste
  3. 2 tablespoons red-wine vinegar
  4. 1/2 teaspoon lemon juice
  5. 1 tablespoon grated Parmesan cheese
  6. 3/4 teaspoon salt
  7. 1/2 teaspoon fresh-ground black pepper
  8. 1/2 cup plus 1 teaspoon olive oil
  9. 2 tablespoons hot water
  10. 1 pound swordfish steak, about 1 inch thick
  11. 1/2 pound thin linguine, such as linguine piccole or linguine fini
  12. 1/3 cup chopped fresh parsley
  1. 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. 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. 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.
Notes 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.

Suggested Pairing

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.

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