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

Description

Linguine Piccole With Grilled Swordfish And Parsley Anchovy Sauce, Recipe

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