'No-Recipe' Italian Tuna Linguine

• 1/2 bunches Italian Flat Leaf Parsley, minced
• 2-3 Cloves of garlic - pressed, grated or minced
• 3-4 Anchovy filets (packed in oil or dry packed)
• 2 x 5 ounces Cans Genova Tuna, packed in olive oil
• Kosher salt and fresh ground pepper, to taste
• 1 Lemon, juiced and zested*
• 3-4 tablespoons Capers, rinsed
• 1 pound Linguine, or long pasta of choice, cooked al dente
• 1/2 cups Reserved pasta water

1. Toss the linguine in a large bowl with the olive oil from one or both of the cans of tuna to keep it from sticking while you prepare the "sauce".
2. Mash the anchovies with the minced garlic and set aside. Mince the parsley; juice (and zest - if using) the lemon and add to the anchovy / garlic paste.
3. Gently combine all the ingredients with the pasta, and season to taste with freshly ground salt and pepper.
4. If necessary add a few tablespoons of reserved pasta water to moisten the pasta if it seems too dry.
5. NOTE: when serving be sure and reach down to the bottom of the bowl to ensure everyone gets an ample share of the "sauce". Buona mangiata my friends!
6. *lemon zest is optional, however it does add another nice note of brightness overall. If using wash the lemon skin first before zesting to get rid of any possible pesticide residue.

parsley, garlic, anchovy filets, genova, kosher salt, lemon, capers, linguine, water

Taken from food52.com/recipes/80526-no-recipe-italian-tuna-linguine (may not work)