"Linguine Piccole with Grilled Swordfish and Parsley Anchovy
Source: Quick from Scratch - Pasta
recipe courtesy of Cooking.com
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
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.
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
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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
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.
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.
Recipe reprinted by permission of Food and Wine. All rights reserved.
Facts per Serving
Calories: 580 Fat: 35g Carbohydrates: 35g
Cholesterol: 52mg Sodium: 972mg Protein: 32g
Fiber: 3g % Cal. from Fat: 54% % Cal. from Carbs: 24%
Quick from Scratch Pasta Cookbook Versatile
and sure to please, pasta is also one of the fastest meals to prepare.
From updates of traditional Italian, Asian, and American recipes to
innovative combinations, these dishes will delight and surprise. Try
a quick version of that old favorite, macaroni and cheese. Or, dig
into boldly flavored Bake Ziti with pesto, refreshing Rotelle and
Shrimp with Yogurt Dill Dressing. There's a handy pasta wheel for
easy substitutions, ideas for customizing each recipes, indexes of
seasonal and vegetarian pasta, and clever, delectable ways to use
The Quick Recipe 2004
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is the result of thousands of hours of testing to determine the techniques
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