Artichokes, Capers, Olives, Lemon Zest, and Italian Tuna, Shells

• 8 quarts water
• 3 tablespoons salt
• 1 lb small shell pasta
• salsa, cruda
• 6 ounces artichokes, drained, I use the marinated ones
• 14 cup capers, drained and rinsed
• 12 cup kalamata olive, pitted and chopped
• 1 lemon, juiced
• 1 lemon, zest
• 2 (6 1/2 ounce) cansitalian tuna in olive oil, drained
• 12 cup extra virgin olive oil
• fresh ground black pepper
• 12 cup flat leaf parsley, chopped

1. Salsa Cruda:.
2. In medium bowl separate tuna into large pieces.
3. Add remaining ingredients and mix trying not to break up tuna.
4. Set aside.
5. Prepare pasta:.
6. In a 10 quart pot, bring the water to a brisk boil.
7. Add salt and stir in the pasta.
8. When the water returns to a boil, begin timing and cook al dente, according to the package directions.
9. Reserve 1/2 cup pasta cooking water.
10. Drain pasta, but do not rinse.
11. Transfer the pasta to a large bowl.
12. Stir in reserved pasta cooking water to keep the pasta from sticking to itself.
13. Add salsa cruda and toss.
14. Garnish with parsley.

water, salt, shell pasta, salsa, artichokes, capers, kalamata olive, lemon, lemon, olive oil, extra virgin olive oil, fresh ground black pepper, flat leaf parsley

Taken from www.food.com/recipe/artichokes-capers-olives-lemon-zest-and-italian-tuna-shells-484784 (may not work)