Linguini With Canned Tuna

• 8 ounces dried linguine
• 1/4 cup extra virgin olive oil
• 2 teaspoons minced fresh garlic
• 1/2 teaspoon crushed fresh garlic
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon fennel seed, crushed
• 1 (7 ounce) can tuna packed in oil, drained
• 1/2 teaspoon sea salt
• 1 cup chopped canned tomato
• 1/2 teaspoon grated lemon zest
• 2 tablespoons chopped fresh parsley

1. Bring a large pot of salted water to a boil. When boiling, cook the linguini.
2. Heat oil in a large skillet and add the garlic, red pepper flakes and fennel seeds. Cook until garlic is golden.
3. Add the tuna and sea salt. Then add the tomatoes and bring to a boil. Reduce heat to a simmer and simmer 4 minutes. Add the lemon zest.
4. Drain the cooked linguini and add to the pan with the tuna mixture. Toss gently and serve, garnished with chopped parsley.

linguine, extra virgin olive oil, fresh garlic, fresh garlic, red pepper, fennel, tuna, salt, tomato, lemon zest, parsley

Taken from www.food.com/recipe/linguini-with-canned-tuna-335013 (may not work)