Captain's Linguine

• 6 ounces linguine or 6 ounces pasta, of your choice
• 1 cup green peas, frozen
• 1 12 cups skim milk
• 2 tablespoons flour
• 12 teaspoon dill weed
• 2 (3 1/2 ounce) albacore tuna, water-packed, drained & flaked*
• 3 tablespoons parmesan cheese, grated
• 18 teaspoon black pepper
• smokey paprika

1. Cook the pasta accordidng to package directions, omitting the salt.
2. Drain, rinse under cold water, and drain again.
3. In a small saucepan, bring 1 cup unsalted water to a boil, add the peas, and cook uncovered, for 1 minute; drain and set aside.
4. In a 10-inch nonstick skillet, whisk the milk into the flour, add dill weed and cook, stirring constantly, over medium heat until slightly thickened; about 2 minutes.
5. Add the peas and cook 30 seconds longer.
6. Add the pasta, tuna, cheese, and pepper, blend well, and heat but do not boil; about 5 minutes.
7. Sprinkle smokey paprika over top.
8. Serve.
9. * You can use a mixture of sea food, such as shrimp, crab, use what your family likes.

linguine, green peas, milk, flour, dill weed, parmesan cheese, black pepper, smokey paprika

Taken from www.food.com/recipe/captains-linguine-10283 (may not work)