Linguine with Lemon Sauce & Tuna
Ingredients
For 4 servings
2 x 80 g cans of Rio Mare Tuna in olive oil
400 g linguine
1 lemon
A handful of basil leaves
½ garlic clove
20 g peeled almonds
20 g grated Parmesan
Extra virgin olive oil, 1 tsp sugar, salt
2 x 80 g cans of Rio Mare Tuna in olive oil
400 g linguine
1 lemon
A handful of basil leaves
½ garlic clove
20 g peeled almonds
20 g grated Parmesan
Extra virgin olive oil, 1 tsp sugar, salt
Stampa Ricetta
Preparation
1. Cook the pasta in salted boiling water. Drain, reserving a few tablespoons of the cooking water.
2. Blend the lemon zest, juice of half a lemon, sugar, most of the basil, Parmesan, garlic, almonds, a pinch of salt, and about 40 g of oil into a smooth sauce.
3. Mix the hot pasta with the lemon sauce and reserved water. Add flaked tuna, stir well, and garnish with fresh basil.
