Tuna Linguine

• 13.25 oz linguine or tagliatelle
• 1 (15 oz) can tuna in olive oil, drained, oil reserved
• 1/4 cup extra virgin olive oil
• 1 1/4 cups fresh breadcrumbs
• 2 cloves garlic, minced
• 3 tbsp fresh parsley leaves
• 3 tbsp fresh oregano leaves
• 2 tbsp fresh basil leaves
• 1 None lemon, zested and juiced, plus extra wedges, to serve
• 1 None long red chili, seeded, finely sliced

1. Cook pasta in boiling salted water until al dente. Drain.
2. Meanwhile, in a large frying pan, heat reserved tuna oil and 2 tbsp olive oil over medium heat. Saute breadcrumbs and garlic for 3-4 mins, until toasted. Add tuna, herbs, lemon zest, lemon juice, chili, remaining olive oil and pasta. Toss to combine. Season.
3. Serve with lemon wedges.

linguine, tuna, extra virgin olive oil, fresh breadcrumbs, garlic, parsley, oregano, basil, lemon, long red chili

Taken from recipes-plus.com/api/v2.0/recipes/27631 (may not work)