Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce

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

INSTRUCTIONS

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.
NOTES
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.

SUGGESTED PAIRING

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.

Source:

http://www.foodandwine.com/recipes/linguine-piccole-with-grilled-swordfish-and-parsley-anchovy-sauce