<http://schema.org/recipeInstructions>
" 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. 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 ros\u00E9 wine would go nicely with the anchovy sauce. Look for a bottle from either Provence in France or, if you&amp;#039;re feeling adventurous, Navarre in Spain."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a3055/linguine-piccole-grilled-swordfish-parsley-anchovy-sauce-recipe-8129/>