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