Kosher salt and fresh cracked black pepperto taste
½cup+ 1 teaspoon extra virgin olive oil
1poundswordfish steakabout 1-inch thick
Combine the shallot, anchovies, vinegar, lemon juice, Parmesan, in a blender and season with salt and pepper, to taste. Blend the anchovy mixture into a paste. While the blender is running, slowly add ½ cup of the extra virgin olive oil in a thin stream followed by the hot water. Set aside.
Preheat a griddle or grill pan.
Coat the swordfish with the remaining teaspoon of olive oil; season with salt and pepper, to taste.
Cook the fish for 4 minutes on one side; flip the fillet over and cook until golden brown, about 4 to 5 minutes longer. Remove the fish from the griddle and allow it to rest a few minutes while preparing the pasta, before cutting into bite-size pieces.
In a large pot of boiling, salted water, cook the linguine per package instructions. Before draining the pasta, reserve about 1 cup of the pasta water. Drain the pasta, then toss with the anchovy sauce. Start by adding ¼ cup of the reserved pasta water, and the parsley. If the sauce is too thick, add more of the reserved water. When the sauce is well combined with the linguine, add the swordfish and toss gently to incorporate.
Serve immediately with your favorite glass of wine and a crusty bread.
If you cannot find swordfish at the grocery store, tuna or striped bass would make a good substitute.The fish can be grilled on an outdoor grill, griddle pan or broiled under the broiler.Recipe adapted from Food & Wine Quick From Scratch Pasta
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