Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce

Name: Linguine Piccole with Grilled Swordfish and Parsley Anchovy Sauce
Ingredients: 1 small shallot, peeled, or 2 scallions, chopped; 8 flat anchovy fillets, or 2 teaspoons anchovy paste; 2 tablespoons red-wine vinegar; 1/2 teaspoon lemon juice; 1 tablespoon grated Parmesan cheese; 3/4 teaspoon salt; 1/2 teaspoon fresh-ground black pepper; 1/2 cup plus 1 teaspoon olive oil; 2 tablespoons hot water; 1 pound swordfish steak, about 1 inch thick; 1/2 pound thin linguine, such as linguine piccole or linguine fini; 1/3 cup chopped fresh parsley