Ingredients
1small shallot
8flat anchovy fillets
2tbspred wine vinegar
½tsplemon juice
1tbspparmesan cheese,grated
¾tspsalt
½tspfresh ground black pepper
½cupolive oil,plus 1 tsp
2tbsphot water
1lbswordfish steak
½lbthin linguine
⅓cupfresh parsley,chopped
Preparation
In a blender, combine the shallot, anchovies, vinegar, lemon juice, Parmesan, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Blend to form a paste.
While the machine is running, add the ½ cup of 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 ¼ teaspoon of salt and ¼ teaspoon of pepper.
Cook the fish for 4 minutes. Turn and cook for 4 to 5 minutes longer, until golden brown and just done.
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 for about 9 minutes, until just done. Reserve about ½ cup of the pasta water.
Drain the pasta and toss with the sauce, the swordfish, ¼ cup of the reserved pasta water and the parsley. If the sauce seems too thick, add more of the reserved water.
Serve warm, and enjoy!
