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Source: Food and Wine Quick from Scratch

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.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 18 minutes
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1 small shallot, chopped
8 anchovy fillets, or 2 teaspoons anchovy paste
2 tablespoons red wine vinegar
1/2 teaspoon fresh 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 steaks, about 1-inch thick
1/2 pound linguine
1/3 cup fresh parsley, chopped




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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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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