Linguine W/ Olive, Anchovy and Tuna Sauce

• 6 anchovy fillets, drained
• 1 (5 ounce) can tuna packed in oil, drained and flaked
• 12 cup minced kalamata olive
• 3 garlic cloves, minced fine
• 14 cup fresh parsley, minced
• 2 tablespoons fresh lemon juice
• salt & pepper
• 14 cup olive oil
• 1 lb linguine

1. Chop anchovy fillets fine but not so fine as to be paste.
2. Put in large bowl, then add tuna, olives, minced garlic, parsley, lemon juice, pepper and salt to taste and olive oil.
3. Stir to mix.
4. Cook linguine until it is al dente, 8-10 minutes.
5. Drain well, then add to other ingredients and mix until pasta is coated with sauce.
6. Serve pasta at room temperature.

anchovy, tuna, olive, garlic, fresh parsley, lemon juice, salt, olive oil, linguine

Taken from www.food.com/recipe/linguine-w-olive-anchovy-and-tuna-sauce-401135 (may not work)