Linguine With Fennel And Tuna

• 1 pound linguine
• 2 medium fennel bulbs (8 ounces each)
• 3 tablespoons olive oil
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons capers
• Coarse salt and ground pepper
• 2 cans (6 ounces each) solid light tuna, drained

1. Cook linguine according to package instructions. Drain and return to pot; reserve 1/2 cup pasta water.
2. Trim fennel bulbs; reserve 1/4 cup chopped fronds. Quarter, core, and thinly slice bulbs crosswise; cook in 1 tablespoon olive oil in a skillet over medium-high heat until golden, stirring occasionally, 10 minutes. Add to pasta along with fronds, lemon juice, capers, remaining 2 tablespoons olive oil, and reserved pasta water.
3. Season with salt and pepper. Flake in tuna. Gently toss.

linguine, fennel bulbs, olive oil, freshly squeezed lemon juice, capers, salt, tuna

Taken from www.epicurious.com/recipes/member/views/linguine-with-fennel-and-tuna-50020939 (may not work)