0.5 pound pasta such as linguine piccole or linguine fini thin
0.5 cup olive oil
1 tablespoon parmesan cheese grated
2 tablespoons red-wine vinegar
0.8 teaspoon salt
1 small shallots peeled chopped
1 pound swordfish steak
2 tablespoons water hot
Equipment
pot
blender
grill
broiler
grill pan
Directions
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.
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.
Wine Recommendation: A dry ros 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.
