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

Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce


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.

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  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.
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.