Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce Recipe

Imagine enjoying a delicious plate of linguine piccole paired with beautifully grilled swordfish, smothered in a parsley anchovy sauce. This recipe brings a hint of the Italian seaside directly to your plate, boasting rich and bold flavors that will impress even the most discerning palate.

Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce Recipe
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This recipe calls for a few ingredients that may not be typically found in your pantry. Swordfish steaks are a key component of this recipe. If you can't find these at your local supermarket, they may be available at a fish market. Similarly, Anchovy fillets are vital for the sauce; these can usually be found in the canned fish section. Lastly, Linguine Piccole is a type of thin pasta, smaller than the regular linguine, which gives a delicate balance to the dish. It's usually available in the pasta aisle.

Ingredients for Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce

Shallot: Adds a mild and slightly sweet flavor.

Anchovy fillets: Provides a strong, savory and slightly salty taste.

Red-wine vinegar: Gives a tangy flavor.

Lemon juice: Adds a touch of acidity.

Parmesan cheese: Provides a salty and nutty flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Gives a slight heat to the dish.

Olive oil: Used for grilling the swordfish and making the sauce.

Swordfish steak: The main protein of the dish, it has a mildly sweet flavor and a firm, meaty texture.

Linguine: Serves as the base of the dish, carrying the flavors of the sauce and fish.

Fresh parsley: Adds a fresh and slightly bitter taste.

One reader, Emilia Johansen says:

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This linguine piccole with grilled swordfish and parsley anchovy sauce recipe is a game-changer! The flavors are exquisite and the swordfish is perfectly grilled. The anchovy sauce adds a delightful kick, and the overall dish is simply divine. I highly recommend trying this recipe for a gourmet dining experience at home.

Emilia Johansen

Cooking Techniques for Linguine Piccole with Grilled Swordfish

Prepare the anchovy sauce: Blend the shallot, anchovies, vinegar, lemon juice, parmesan, salt, and pepper to form a paste. While blending, add the oil in a thin stream and then add the hot water.

Grill the swordfish: Coat the swordfish with oil, sprinkle with salt and pepper, then cook for 4 minutes on each side until golden brown and just done. Let the fish rest for a few minutes and then cut it into bite-size pieces.

Cook the linguine piccole: 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.

Adjusting the sauce consistency: 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.

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.

How To Make Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce

This Linguine Piccole dish combines thin pasta with swordfish, all tossed in a tangy sauce loaded with umami flavors from anchovies, for a filling dish!

Preparation: 10 minutes
Cooking: 19 minutes
Total: 29 minutes

Serves:

Ingredients

  • 1small shallot
  • 8flat anchovy fillets
  • 2tbspred wine vinegar
  • ½tsplemon juice
  • 1tbspparmesan cheese,grated
  • ¾tspsalt
  • ½tspfresh ground black pepper
  • ½cupolive oil,plus 1 tsp
  • 2tbsphot water
  • 1lbswordfish steak
  • ½lbthin linguine
  • cupfresh parsley,chopped

Instructions

  1. In a blender, combine the shallot, anchovies, vinegar, lemon juice, Parmesan, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Blend to form a paste.

  2. While the machine is running, add the ½ cup of oil in a thin stream and then add the hot water.

  3. Heat the broiler or a grill pan, or light the grill. Coat the swordfish with the 1 teaspoon oil and sprinkle with the remaining ¼ teaspoon of salt and ¼ teaspoon of pepper.

  4. Cook the fish for 4 minutes. Turn and cook for 4 to 5 minutes longer, until golden brown and just done.

  5. Let the fish rest for a few minutes and then cut it into bite-size pieces.

  6. In a large pot of boiling, salted water, cook the linguine piccole for about 9 minutes, until just done. Reserve about ½ cup of the pasta water.

  7. Drain the pasta and toss with the sauce, the swordfish, ¼ cup of the reserved pasta water and the parsley. If the sauce seems too thick, add more of the reserved water.

  8. Serve warm, and enjoy!

Nutrition

  • Calories: 649.70kcal
  • Fat: 36.84g
  • Saturated Fat: 6.27g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 23.66g
  • Polyunsaturated Fat: 4.69g
  • Carbohydrates: 44.70g
  • Fiber: 2.39g
  • Sugar: 2.38g
  • Protein: 33.27g
  • Cholesterol: 83.22mg
  • Sodium: 554.07mg
  • Calcium: 76.91mg
  • Potassium: 715.87mg
  • Iron: 2.21mg
  • Vitamin A: 67.74µg
  • Vitamin C: 7.73mg

Pro Tip for Perfecting Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce

When grilling swordfish, it's important to not overcook it as it can become tough and lose its flavor. To ensure it stays juicy and tender, keep a close eye on it and use a meat thermometer if possible. The internal temperature should reach 145°F (63°C) when it's done. Also, letting the fish rest for a few minutes after grilling allows the juices to redistribute throughout the fish, enhancing its flavor.

Time-Saving Tips for Preparing This Seafood Pasta Recipe

Prep ahead: Chop and measure all ingredients in advance to streamline the cooking process.

Multitask: While the pasta is cooking, prepare the sauce and grill the swordfish simultaneously to save time.

Use canned tuna: To save time, consider using canned tuna instead of grilling fresh swordfish for a quicker alternative.

Quick cleanup: Clean as you go to minimize the post-cooking cleanup time.

Organize ingredients: Arrange all ingredients and utensils in an orderly manner before starting to cook for efficient workflow.

Simplify the sauce: Consider using a store-bought anchovy sauce to cut down on preparation time.

Efficient cooking: Use a large pot to cook the pasta to prevent it from sticking together and to save time.

Prep pasta water: Boil the water for the pasta while preparing the sauce to expedite the cooking process.

Ready-to-use herbs: Utilize pre-chopped or dried parsley to save time on chopping fresh herbs.

Substitute Ingredients For Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce Recipe

  • shallot - Substitute with onion: Shallots can be substituted with onions, as they both belong to the allium family and have a similar flavor profile.

  • flat anchovy fillets - Substitute with anchovy paste: Anchovy paste can be used as a substitute for anchovy fillets, providing a similar umami-rich flavor to the dish.

  • red-wine vinegar - Substitute with balsamic vinegar: Balsamic vinegar can be used as a substitute for red-wine vinegar, adding a slightly sweeter and more complex flavor to the dish.

  • lemon juice - Substitute with white wine vinegar: White wine vinegar can be used as a substitute for lemon juice, providing a tangy acidity to the dish.

  • parmesan cheese - Substitute with pecorino Romano: Pecorino Romano can be used as a substitute for parmesan cheese, offering a similar salty and nutty flavor to the dish.

  • swordfish steak - Substitute with halibut: Halibut can be used as a substitute for swordfish steak, providing a firm texture and mild, sweet flavor.

  • linguine - Substitute with spaghetti: Spaghetti can be used as a substitute for linguine, offering a similar long, thin shape and texture to the dish.

  • fresh-ground black pepper - Substitute with crushed red pepper flakes: Crushed red pepper flakes can be used as a substitute for fresh-ground black pepper, adding a spicy kick to the dish.

Plating Ideas for Linguine Piccole with Grilled Swordfish

  1. Elevate the swordfish: Carefully arrange the grilled swordfish pieces on the plate, ensuring they are positioned elegantly and invitingly.

  2. Garnish with parsley: Sprinkle freshly chopped parsley over the linguine piccole and swordfish to add a pop of color and a touch of freshness.

  3. Drizzle the anchovy sauce: Artfully drizzle the parsley anchovy sauce over the linguine piccole and swordfish, ensuring each element is coated evenly and beautifully.

  4. Consider plate composition: Pay attention to the overall composition of the dish on the plate, ensuring a balanced and visually appealing presentation.

  5. Use high-quality tableware: Select exquisite, high-quality tableware to serve the dish, enhancing the dining experience for the esteemed guests.

  6. Incorporate negative space: Embrace the use of negative space on the plate to allow the dish to stand out and create a visually striking presentation.

  7. Attention to detail: Pay close attention to every detail, from the placement of the linguine piccole to the arrangement of the swordfish, ensuring a meticulous and refined presentation.

  8. Add a touch of elegance: Consider adding a subtle touch of elegance, such as a delicate edible flower or a microgreen, to elevate the visual appeal of the dish.

  9. Maintain cleanliness: Prioritize cleanliness and precision in plating, ensuring that the presentation reflects the highest standards of culinary artistry.

  10. Balance flavors and textures: Strive to create a visually stunning presentation that mirrors the harmonious balance of flavors and textures within the dish.

Essential Kitchen Tools for Making Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce

  • Blender: A kitchen appliance used to blend ingredients or purée food.
  • Grill or grill pan: Used for grilling the swordfish steak.
  • Large pot: Used for boiling the linguine piccole.
  • Knife: Used for cutting the shallot and swordfish steak.
  • Cutting board: Used as a surface for cutting and preparing ingredients.
  • Tongs: Used for flipping the swordfish steak while grilling.
  • Colander: Used for draining the cooked linguine piccole.
  • Measuring spoons: Used for measuring small amounts of ingredients.
  • Measuring cup: Used for measuring liquids and dry ingredients.
  • Grater: Used for grating parmesan cheese.
  • Spatula: Used for tossing the linguine piccole with the sauce and swordfish.
  • Potato masher: Can be used as an alternative to a food processor for making the anchovy sauce paste.
  • Whisk: Can be used to mix the anchovy sauce ingredients if a blender is not available.

Storing and Freezing Tips for Linguine Piccole with Grilled Swordfish

  • To store leftover linguine piccole with grilled swordfish and parsley anchovy sauce, allow the dish to cool completely to room temperature. Transfer the pasta and sauce to an airtight container and refrigerate for up to 3-4 days.

  • When ready to reheat, place the desired portion in a microwave-safe dish and heat in the microwave until warmed through, stirring occasionally to ensure even heating. Alternatively, you can reheat the pasta in a skillet over medium heat, adding a splash of water or olive oil if needed to loosen the sauce.

  • For longer storage, you can freeze the linguine piccole with grilled swordfish and parsley anchovy sauce. Transfer the cooled pasta and sauce to a freezer-safe container or resealable plastic bag, removing as much air as possible before sealing. Label the container with the date and contents, and freeze for up to 2-3 months.

  • To thaw frozen linguine piccole with grilled swordfish and parsley anchovy sauce, transfer the container from the freezer to the refrigerator and allow it to thaw overnight. Once thawed, reheat the pasta in the microwave or on the stovetop as described above.

  • Note: The texture of the swordfish may change slightly after freezing and thawing, becoming slightly more firm or dry. To minimize this effect, you can store the swordfish pieces separately from the pasta and sauce, and add them back in when reheating.

  • If you have leftover parsley anchovy sauce, you can store it separately in an airtight container in the refrigerator for up to 5 days. The sauce can be used as a flavorful condiment for other dishes, such as grilled vegetables, chicken, or beef.

How To Reheat Leftover Linguine Piccole with Grilled Swordfish

  • Preheat your oven to 350°F (175°C). Place the leftover linguine piccole in an oven-safe dish and cover it with aluminum foil. Bake for about 10-15 minutes, or until the pasta is heated through. This method helps to prevent the pasta from drying out and ensures that the swordfish and sauce are evenly heated.

  • For a quicker option, you can use the microwave. Place the leftover linguine piccole in a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes, or until the pasta is heated through. Stir the pasta halfway through the reheating process to ensure even heating.

  • If you prefer a slightly crispy texture, you can reheat the leftover linguine piccole in a skillet. Add a small amount of olive oil to the skillet and heat it over medium heat. Add the pasta and toss it gently until it's heated through and slightly crispy on the edges. This method works best if you have a smaller portion of leftovers.

  • To maintain the flavor and texture of the grilled swordfish, remove it from the pasta before reheating. Reheat the swordfish separately in a skillet over medium heat for 1-2 minutes on each side, or until it's heated through. Once the pasta is reheated, add the swordfish back to the dish and toss gently to combine.

  • If the parsley anchovy sauce seems too thick after reheating, add a small amount of reserved pasta water or olive oil to help loosen it up. This will help to maintain the original consistency of the sauce and prevent the pasta from becoming too dry.

Interesting Trivia About Linguine Piccole with Grilled Swordfish

The parsley anchovy sauce in this recipe is a versatile and flavorful addition to many dishes. It can be used as a dressing for salads, a marinade for grilled meats, or a sauce for other types of pasta. The combination of anchovies, parsley, and other ingredients creates a rich and savory flavor that can elevate a variety of dishes. Additionally, the sauce can be easily customized by adjusting the amount of anchovies or adding other herbs and spices to suit your taste preferences.

Is Making Linguine Piccole with Grilled Swordfish at Home Cost-Effective?

This linguine piccole with grilled swordfish and parsley anchovy sauce recipe offers a delightful blend of flavors. The cost-effectiveness depends on the availability and cost of ingredients. The swordfish may be a pricier option, but the dish's overall quality justifies the expense. On a scale of 1-10, this recipe rates an 8 for its taste and presentation. The approximate cost for a household of 4 people is around $40-$50, considering the swordfish and other ingredients. While it may not be the most budget-friendly option, the dish's exquisite taste and nutritional value make it a worthwhile indulgence for special occasions.

Is This Seafood Pasta Dish Healthy or Unhealthy?

The linguine piccole with grilled swordfish and parsley anchovy sauce recipe has both healthy and unhealthy aspects. On the positive side, swordfish is a good source of protein, omega-3 fatty acids, and essential nutrients like selenium and vitamin D. The recipe also includes fresh parsley, which is rich in antioxidants and vitamins. However, the dish contains a significant amount of salt, with anchovies and added salt contributing to the high sodium content. Additionally, the recipe calls for a considerable amount of olive oil, which, while healthy in moderation, can add extra calories to the dish.

To make this recipe healthier, consider the following suggestions:

  • Reduce the amount of salt used in the sauce and opt for low-sodium anchovies if available
  • Use whole wheat linguine instead of regular pasta to increase the fiber content
  • Add more vegetables to the dish, such as cherry tomatoes or spinach, to boost the nutritional value
  • Grill the swordfish with minimal oil to reduce the overall fat content
  • Use a smaller portion of pasta and increase the amount of swordfish and vegetables to create a more balanced meal

By incorporating these changes, you can enhance the nutritional profile of the dish while still enjoying the delicious flavors of the grilled swordfish and savory parsley anchovy sauce.

Editor's Opinion on Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce

The linguine piccole with grilled swordfish and parsley anchovy sauce recipe is a delightful combination of flavors and textures. The anchovy sauce adds a depth of umami, complementing the grilled swordfish beautifully. The use of red-wine vinegar and lemon juice provides a bright acidity, balancing the richness of the dish. The addition of parsley brings a fresh, herbaceous note, tying everything together. The recipe's versatility, with the option to substitute tuna, offers a delightful variation. Overall, this dish is a harmonious blend of Mediterranean flavors and is sure to impress any seafood lover.

Enhance Your Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce Recipe with These Unique Side Dishes:

Garlic Parmesan Roasted Asparagus: Tender asparagus spears roasted to perfection with a crispy garlic parmesan topping.
Grilled Zucchini and Bell Pepper Skewers: Fresh zucchini and colorful bell peppers grilled to perfection and served on skewers for a fun and tasty side dish.
Mango Avocado Salad: A refreshing and vibrant salad featuring ripe mango and creamy avocado, tossed in a zesty citrus dressing.

Similar Recipes to Linguine Piccole with Grilled Swordfish

Creamy Mushroom Risotto: This creamy mushroom risotto is a comforting and flavorful dish that is perfect for a cozy night in. The earthy flavors of the mushrooms combined with the creamy texture of the risotto make for a delicious and satisfying meal.
Grilled Lemon Herb Chicken: Grilled lemon herb chicken is a light and refreshing dish that is perfect for a summer barbecue. The zesty lemon and aromatic herbs add a burst of flavor to the tender and juicy chicken, making it a crowd-pleaser.
Mango Coconut Rice Pudding: Mango coconut rice pudding is a tropical twist on a classic dessert. The sweet and creamy coconut milk combined with the juicy mango chunks creates a luscious and indulgent treat that is perfect for satisfying your sweet tooth.

Appetizer and Dessert Pairings for Linguine Piccole with Grilled Swordfish

Appetizers:
Stuffed Mushrooms: Savory mushrooms filled with a creamy blend of cheeses and herbs, baked to perfection.
Bruschetta with Tomato and Basil: Toasted baguette slices topped with a flavorful mixture of fresh tomatoes, basil, and garlic, drizzled with balsamic glaze.
Desserts:
Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and intense chocolate flavor will satisfy any sweet tooth.
Berry Parfait: Layered with creamy yogurt, fresh berries, and crunchy granola, this berry parfait is a delightful combination of sweet and tangy flavors. The vibrant colors and refreshing taste make it a perfect dessert for any occasion.

Why trust this Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce Recipe:

This recipe guarantees a delightful culinary experience. The swordfish is a premium choice, offering a succulent and robust flavor. The anchovy paste, enriched with red-wine vinegar and parmesan cheese, creates a harmonious umami profile. The use of linguine piccole ensures a perfect pasta-to-sauce ratio, allowing the parsley to shine. The method's precision, from grilling the swordfish to emulsifying the sauce, reflects culinary expertise. Trust in the quality of ingredients and the meticulous cooking process to elevate your dining experience.

Share your thoughts and experiences with this Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce recipe in the Recipe Sharing forum.
FAQ:
What is the best way to cook the swordfish for this recipe?
The best way to cook the swordfish for this recipe is to either heat the broiler, use a grill pan, or light the grill. Coat the swordfish with a teaspoon of oil and sprinkle with salt and pepper. Cook the fish for about 4 minutes on each side until it is golden brown and just done. Let the fish rest for a few minutes before cutting it into bite-size pieces.
Can I substitute the swordfish with another type of fish?
Yes, you can substitute the swordfish with tuna for a delicious variation. Simply 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.
What type of wine pairs well with this dish?
A dry rosé wine would pair nicely with the anchovy sauce in this dish. Look for a bottle from either Provence in France or, if you're feeling adventurous, Navarre in Spain.
How can I adjust the consistency of the sauce if it seems too thick?
If the sauce seems too thick, you can adjust the consistency by adding more of the reserved pasta water. Start by adding a little at a time and toss the pasta until you reach the desired consistency.
Can I make any advance preparations for this dish?
Yes, you can make advance preparations for this dish by preparing the parsley anchovy sauce ahead of time. The sauce can be stored in the refrigerator for up to 2 days before using it to toss with the cooked pasta and grilled swordfish.

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