1 lb Linguini, cooked
2 tbsp Olive oil
2 tbsp Butter
1 lb Fresh tuna, cubed (1")
1 small Clove garlic, pressed
6 Anchovy fillets, chopped
1 tbsp Capers
1/4 cup Fresh parsley, Italian, chopped
1 Lime, juice of OR
1/4 cup White wine
Salt, to taste
Freshly ground black pepper, to taste
Fresh parsley, garnish
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LINGUINI Heat pasta water to boiling. Add pasta and cook according to package directions. Do *NOT* overcook! FRESH TUNA SAUCE Add olive oil to a hot skillet and reduce heat to medium. Add butter, tuna pieces, pressed garlic, anchovies, capers and parsley. Gently saute until tuna is just cooked. Remove from heat and squeeze lime over tuna mixture OR add 1/4 cup white wine to skillet to deglaze and toss with linguini. SERVING Arrange cooked and drained linguini on a large spaghetti platter. Lightly toss tuna mixture with linguini and serve immediately.
Recipe by: Grandma DeMaio Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Jul 29, 1997
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