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. Plus: More Pasta Recipes and Tips
May 2014
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Credit:
© Ben Dearnley
Recipe Summary
Ingredients
Directions
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.