Recipe for Linguine with Tuna:
This is an easy weeknight meal if your family likes tuna. It is important to use really good canned tuna for this dish - I like the Wild Planet's brand of Skipjack Tuna or Albacore. Another good option is any imported Italian tuna packed in olive oil (don't drain the oil, it has tons of flavor. Just don't add any extra at the end)
Ingredients:
- A couple of chopped shallots
- 3-4 cloves of chopped garlic
- Extra Virgin Olive Oil
- A splash of white wine (about 1/2 cup)
- 2 cans of Tuna
- A good handful of your favorite green olives, sliced
- a couple of tablespoons of capers
- zest of one lemon and juice of half
- salt and freshly ground pepper
- one pound linguine (preferable Barilla brand)
- lots of fresh chopped parsley (one whole bunch)
- toasted pine nuts
Get a pot of well salted water to boil (your pasta water should taste like the ocean - you need to use more salt than you think). Cook the Linguine while you do the rest of the dish. In a large pan saute the shallots for about 5-10 min in olive oil. Add the garlic and cook a little longer. Turn up the heat and add some white wine and reduce for about 5 min. Turn off the heat and add the tuna to the pan and break it up with your spoon. Add the olives, capers, lemon zest and juice and salt and pepper to taste. Once the linguine is done, drain but save some of your pasta water. Add the linguine to the pan along with the chopped parsley and toss well. Add a little of the pasta water if it seems dry and drizzle some more olive oil. Serve with the pine nuts on top.
