Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce
- SERVINGS: 4
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 small shallot, peeled, or 2 scallions, chopped
- 8 flat anchovy fillets, or 2 teaspoons anchovy paste
- 2 tablespoons red-wine vinegar
- 1/2 teaspoon lemon juice
- 1 tablespoon grated Parmesan cheese
- 3/4 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 1/2 cup plus 1 teaspoon olive oil
- 2 tablespoons hot water
- 1 pound swordfish steak, about 1 inch thick
- 1/2 pound thin linguine, such as linguine piccole or linguine fini
- 1/3 cup chopped fresh parsley
- 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.
- 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.
- 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.
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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Congratulations to Mei Lin, winner of Top Chef Season 12.