Pasta With Tuna, Lemon, Capers And Cream

• 1/4 cup extra-virgin olive oil
• 1 large clove garlic, minced
• 2 cups reduced-salt chicken stock (top-up with water to 2 cups if using 14.5 oz can)
• 1 tablespoon minced fresh Italian oregano or marjoram
• 1 large lemon, zested and juiced
• 6 ounces (2 1/2 cups) dried pasta shells, orecchiette, or thin spaghetti
• 2 tablespoons drained capers
• 1 6-7 ounce can of imported tuna in olive oil, drained of excess oil and broken into chunks
• 1/4 cup heavy cream
• Freshly ground pepper
• Salt
• Lemon wedges for serving

1. For the pasta, bring a large pot of water to a rapid boil.
2. For the sauce, warm the olive oil in a large saute or chef's pan. Add the garlic and cook over medium-low heat until it is soft - do not brown. Add the chicken stock and bring to a boil. Add half of the oregano, the lemon zest, and 2 tablespoons of the lemon juice, and cook until the broth has reduced by one-fourth, leaving about 1 1/2 cups of sauce. Reduce the heat to low.
3. Add a tablespoon of salt to the pot of boiling water, and stir in the pasta.
4. While the pasta is cooking, stir the capers, tuna and cream into the sauce and warm through. Taste, and then add several grinds of pepper, more lemon juice and salt as needed (careful...it probably will not need salt).
5. Remove 1 cup of pasta cooking water and set aside. When the pasta is almost al dente, drain it quickly and add to the sauce. Stir and cook with sauce over medium heat for 1 to 2 minutes, adding reserved pasta cooking water as needed (the sauce should be soupy - I usually add 1/4 to 1/2 cup of water).
6. Add remaining half of oregano, toss, and serve on warm plates with lemon wedges, crusty bread, and a large soup spoon.

extravirgin olive oil, clove garlic, chicken stock, fresh italian oregano, lemon, pasta shells, capers, tuna, heavy cream, freshly ground pepper, salt, lemon wedges

Taken from food52.com/recipes/9147-pasta-with-tuna-lemon-capers-and-cream (may not work)