Yield
4

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.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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.

Quick From Scratch Pasta

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Ratings & Reviews

zephyrite12's Review

zephyrite12
November 15, 2014
Fantastic! I didn't have shallots or scallions, so just diced some onion and put it in the blender with the sauce. I also didn't have fresh parsley, so I put dried parsley in with the sauce, and that worked fine. Seriously delicious, I'm putting this one in the recipe collection! Also, broiled the fish at 450 for about 6 mins a side.

heatherM35's Review

heatherM35
February 10, 2011
Fantastic, easy recipe. I used anchovy paste, don't leave it out, it gives depth of flavor. Have made multiple times using both grilled swordfish and tuna. Excellent easy dish!