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Linguine with Sautéed Fish and Parsley Anchovy Sauce

A bright, savory, umami-rich way to add more seafood to your diet.
Servings 3 to 4 (see Kitchen Notes)

Ingredients

  • 1 small shallot or 2 scallions, chopped
  • 8 flat anchovy fillets (or 2 teaspoons anchovy paste)
  • 2 tablespoons red-wine vinegar
  • 1 teaspoon lemon juice
  • 1/2 cup freshly grated Parmesan cheese, divided
  • kosher salt and freshly ground black pepper
  • 1/2 cup olive oil, plus more for sautéing the fish
  • 2 tablespoons hot water
  • 2 6- ounce haddock fillets (or other firm white fish—see Kitchen Notes)
  • 1/2 pound thin linguine, such as linguine fini or linguine piccole (you can also use spaghetti)
  • 1/3 cup chopped fresh parsley

Instructions

  • In a blender or food processor, combine the shallot, anchovies, vinegar, lemon juice, half the Parmesan, 1/2 teaspoon of the salt and a generous grind of pepper. Blend to form a paste, scraping down the sides as needed. While the machine is running, drizzle in 1/2 cup oil. Add the hot water.
  • Sauté the fish fillets. Pat them dry with a paper towel and season with salt and pepper. Heat a tablespoon or so of olive oil in a nonstick skillet over medium heat. Add the fillets and cook for 3 minutes. Turn and cook until cooked 3 minutes. Transfer to a plate and let the fish rest for a few minutes and then break them into bite-size pieces with a fork.
  • Meanwhile, in a large pot of boiling, salted water, cook the linguine until just done, following package instructions. Reserve about 1/2 cup of the pasta water. Drain the pasta and transfer it to a medium bowl. Toss with the sauce, most of the fish chunks, 1/4 cup of the reserved pasta water and the remaining Parmesan. If the sauce seems too thick, add more of the reserved water (we didn’t need any extra).
  • Divide among shallow pasta bowls and top with the parsley and the remaining chunks of fish. Serve.

Kitchen Notes

How many servings? For dinner, this makes 3 nice servings, especially with a side of steamed vegetables or a salad. It can also be a light lunch for 4.
Choose a firm-fleshed white fish. You want this so it doesn’t totally fall apart when you mix it with the pasta and sauce. Ideally a couple of 6-ounce fillets, which will cook up nicely without overcooking. We went with haddock, but you could also use cod or halibut or even tilapia.