This recipe first appeared in Woman’s Day .
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Ingredients
375 gram dried-egg linguine or tagliatelle pasta
425 gram can tuna in olive oil, drained, oil reserved
1/4 cup extra virgin olive oil
2 cup fresh breadcrumbs
2 garlic cloves, crushed
1/2 cup parsley leaves
1/4 cup each basil and oregano leaves
zest and juice of 1 lemon, plus extra wedges to serve
1 long red chilli, seeded, finely sliced
Method
1. Cook pasta in a large saucepan of boiling salted water following packet instructions. Drain well and return to pan.
2. In a large frying pan, heat reserved tuna oil and half the oil on medium. Sauté breadcrumbs and garlic for 3-4 minutes until toasted.
3. Add tuna, breadcrumbs, herbs, zest, juice, chilli and remaining oil to pasta. Season to taste and toss well. Serve with lemon wedges.
Accompany this pasta with salad. – Crumb mixture can be sprinkled over risotto, vegetables or salad.
Note
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Recipe By:
Woman's Day (NZ edition)