Linguine with Tuna, Walnuts, Lemon, and Herbs

• 3/4 cup walnuts, chopped
• 1 pound linguine
• 1/3 cup olive oil
• 4 cloves garlic, minced
• 2 6-ounce cans tuna packed in oil
• 2 teaspoons grated lemon zest (from 2 lemons)
• 2 teaspoons lemon juice
• 3/4 teaspoon salt
• 1/2 teaspoon fresh-ground black pepper
• 1/2 cup mixed chopped fresh herbs, such as parsley, chives, and thyme

1. In a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes.
2. Or toast them in a 350 oven for 5 to 10 minutes.
3. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes.
4. Drain.
5. Meanwhile, in a large frying pan, heat the olive oil over moderate heat.
6. Add the garlic and cook, stirring, for 1 minute.
7. Stir in the tuna and its oil and break up the tuna with a fork.
8. Remove from the heat.
9. Toss the linguine with the tuna mixture, the lemon zest, lemon juice, salt, pepper, herbs, and the toasted walnuts.

walnuts, linguine, olive oil, garlic, tuna, lemon zest, lemon juice, salt, freshground black pepper, fresh herbs

Taken from www.foodandwine.com/recipes/linguine-tuna-walnuts-lemon-and-herbs (may not work)