Linguine Antonia

• l lb. linguine, cooked & kept warm over reserved cooking liquid
• 1/4 cup butter
• 1/4 to 1/2 cup Bertolli extra virgin olive oil
• 1/2 lb. lean bacon, chopped
• 2 cans (6 oz.) White Albacore Tuna, drained
• 2 cans diced clams, drained
• 1 can (6 oz.) pitted black olives, drained
• 1/4 cup chopped sundried tomatoes
• 1/4 cup chopped, fresh parsley
• 2 tablespoons chopped, fresh basil
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped capers
• 1/4 to 1/2 cup reserved linguine liquid
• Freshly grated parmesan cheese

1. In a large saucepan over medium heat, saute bacon until crisp; drain. Add butter and 1/4 cup olive oil to pan; heat until butter is melted. Add tuna, clams, olives, sundried tomatoes, parsley, lemon juice, and capers. Stir to break up tuna and combine ingredients and come to a simmer. Cook over low heat for two minutes. Add linguine and enough reserved cooking liquid and olive oil to coat pasta and make an ample sauce without being dry. Serve immediately with parmesan cheese.

linguine, butter, extra virgin olive oil, lean bacon, white albacore, clams, black olives, tomatoes, parsley, fresh basil, lemon juice, capers, reserved linguine liquid, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/linguine-antonia-1200308 (may not work)