Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce
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...
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