Linguine with Tuna, Walnuts, Lemon, and Herbs

• 3/4 c. walnuts
• 1 lb. linguine
• 13 c. olive oil
• 4 cloves garlic
• 2 6-ounce cans tuna packed in oil
• 2 tsp. grated lemon zest (from 2 lemons)
• 2 tsp. lemon juice
• 3/4 tsp. salt
• 1/2 tsp. fresh-ground black pepper
• 1/2 c. mixed chopped fresh herbs

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 350F 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.
10. Wine Recommendation: Wines of Italy's Alto Adige show a strong Germanic influence due to the region's proximity to Switzerland.
11. Try a flowery, lime-scented Muller-Thurgau for a refreshing change from the ordinary.

walnuts, linguine, olive oil, garlic, tuna, lemon zest, lemon juice, salt, freshground black pepper, mixed chopped

Taken from www.delish.com/recipefinder/linguine-tuna-walnuts-lemon-herbs-recipe-7816 (may not work)