Foolproof Cooking by Berry Mary
Author:Berry, Mary
Language: eng
Format: epub
ISBN: 9781473530393
Publisher: Ebury Publishing
Published: 2016-01-27T16:00:00+00:00
Serves 6
350g (12oz) linguine
2 × 200g tins of tuna in olive oil, drained and oil reserved
2 garlic cloves, crushed
4 tinned or bottled anchovy fillets, finely chopped
2 large shallots, finely chopped
1 fresh red chilli, deseeded and finely chopped
2 tbsp drained baby capers
12 cherry tomatoes, halved
225g (8oz) baby spinach leaves, coarsely shredded
salt and freshly ground black pepper
To serve
finely grated zest and juice of 1 small lemon
2 tbsp finely grated Parmesan cheese
1 Bring a large pan of salted water to the boil, add the linguine and cook according to the packet instructions, then drain.
2 Meanwhile, measure 2 tablespoons of oil reserved from the tuna tins into a large frying or sauté pan. Add the garlic, anchovies, shallots and chilli and fry over a high heat for 5–6 minutes until the shallots have softened. Add the capers, cherry tomatoes and spinach leaves and toss until the spinach is just wilting.
3 Tip the drained linguine and the flaked tuna into the pan. Season with a little salt and pepper and carefully toss together until combined (see tip here), adding more oil if the mixture seems too dry.
4 Tip into a serving bowl and sprinkle with the lemon zest and juice and grated Parmesan to serve.
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