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  RECIPE TITLE "Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce Recipe"
Source: Quick from Scratch - Pasta
recipe courtesy of Cooking.com

yields Serves 4time --- difficultyeasy

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.

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.

  RECIPE 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


Food & Wine Magazine
Published Monthly, 12 Issues: you save 45%
Food & Wine focuses on cooking and lifestyle, with both American and international cuisine. Those with a passion for wine will find comprehensive coverage of vineyards and reviews. Recipes also feature wine suggestions. Food & Wine also focuses on travel extensively with hotel suggestions and restaurant reviews. You will also find shopping guides and entertaining are also topics the magazine covers. Founded in 1978 by Michael and Ariane Batterberry, Food & Wine magazine is published by American Express Publishing.

  RECIPE METHOD

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.

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.

Recipe reprinted by permission of Food and Wine. All rights reserved.

  Nutrition Facts
Serves 4
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%


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The Quick Recipe
The Quick Recipe 2004 James Beard Award Winner for the General Category The Quick Recipe is the result of thousands of hours of testing to determine the techniques that deliver big flavor in less time--all from scratch. Starting with building block recipes for basic quick cooking techniques such as sautéing, grilling, or stir-frying, the editors of Cook's Illustrated developed more than 300 flavorful recipes, including honey-glazed pork loin with fennel and carrots, lemon pudding cake, stir-fried chicken with green beans in spicy orange sauce, and 30-minute tart tatin. Each recipe requires less than 60 minutes (many less than 30) from ingredient prep and assembly through cooking and/or cooling, and most recipes require 10 or fewer ingredients. In addition to developing quick recipes that do not sacrifice taste, the editors have identified supermarket ingredients that save time without sacrificing flavor. More than 200 illustrations provide shortcuts for techniques, including shaping biscuits and scones, stuffing chicken breasts, or seeding tomatoes. All 309 of the recipes in this 464-page, hardcover cookbook are new to The Best Recipe Series, and 85 have never appeared in Cook's magazine.

 

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