Linguine Piccole With Grilled Swordfish And Parsley

Name: Linguine Piccole With Grilled Swordfish And Parsley Anchovy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.
4
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.
5
Wine Recommendation: A dry rose 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.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Linguine Piccole With Grilled Swordfish And Parsley Anchovy Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Linguine Piccole With Grilled Swordfish And Parsley Anchovy Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions