Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce

Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce
Photo by © Melanie Acevedo

Ingredients

  • ¾ teaspoon salt
  • 1 pound swordfish steak, about 1 inch thick
  • 2 tablespoons red-wine vinegar
  • ½ teaspoon fresh-ground black pepper
  • 1 tablespoon grated Parmesan cheese
  • 2 tablespoons hot water
  • ½ pound thin linguine, such as linguine piccole or linguine fini
  • + 7 more ingredients
    • ½ cup plus 1 teaspoon olive oil
    • 1/3 cup chopped fresh parsley
    • 1 small shallot, peeled, or 2 scallions, chopped
    • 1 small shallot, peeled, or 2 scallions, chopped
    • 1/3 cup chopped fresh parsley
    • ½ teaspoon lemon juice
    • 8 flat anchovy fillets, or 2 teaspoons anchovy paste

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 l...

View full recipe at My Recipes

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