Source:
Food and Wine Quick from Scratch
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Linguine Piccolo 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. |
Rating:
Rate This Recipe |
Serves:
4
Prep Time:
10 minutes
Cook Time:
18 minutes
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1 small shallot, chopped
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8 anchovy fillets, or 2 teaspoons anchovy paste
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2 tablespoons red wine vinegar
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1/2 teaspoon fresh lemon juice
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1 tablespoon Grated Parmesan cheese
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3/4 teaspoon salt
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1/2 teaspoon fresh ground black pepper
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1/2 cup plus 1 teaspoon olive oil
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2 tablespoons hot water
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1 pound swordfish steaks, about 1-inch thick
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1/2 pound linguine
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1/3 cup fresh parsley, chopped
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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.
Wine Recommendation:
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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