Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce

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Ingredients

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.