Pasta With Tuna, Farlic, Lemon, Capers & Olives

• 12 ounces dried conchiglie or 12 ounces gnocchi
• 4 tablespoons olive oil
• 4 tablespoons butter
• 3 large garlic cloves, thinly sliced
• 1 -7 oz.can tuna in olive oil, drained (could use 2)
• 2 tablespoons lemon juice
• 1 tablespoon capers
• 10 -12 black olives, pitted and sliced
• 2 tablespoons chopped flat leaf fresh parsley

1. Cook the pasta until tender but still firm to the bine. Drain and return to pan.
2. Heat olive oil and butter in skillet over med-low heat. Add the garlic and cook for a few seconds until just begining to color. Reduce heat to low. Add tuna, lemon juice, capers and olives. Stire gently until all ingredients are heated through.
3. Transfer the pasta to a serving dish. Pour the tuna mixture over the pasta. Add the parsley. Toss well to mix then serve immediately with mixed greens, haricot verts, or snow peas.

conchiglie, olive oil, butter, garlic, olive oil, lemon juice, capers, black olives, flat leaf fresh parsley

Taken from www.food.com/recipe/pasta-with-tuna-farlic-lemon-capers-olives-534874 (may not work)