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Home > Black Olive Pasta with Tuna, Lemon, Capers & Calam
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Ingredients
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1 package of Black Olive Linguini
½ cup (4 oz.) butter or margarine
1 tablespoon extra-virgin olive oil
4 large garlic cloves, chopped
zest of 1 large lemon, finely grated
¼ cup fresh lemon juice
3 large scallions, finely chopped
2 tablespoons capers, drained
10 calamata olives, pitted and chopped
1 (6 ½ oz) can chunk light or solid white tuna, drained
¼ cup fresh parsley, minced freshly ground black pepper
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Directions
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1. Melt butter and oil in a small, non-corrosive skillet. Add garlic and sauté for 2 minutes, making certain not to brown the garlic.
2. Add lemon zest, lemon juice, scallions, caper, and olives and sauté for an additional 2 minutes.
3. Meanwhile, prepare pasta according to package directions. Turn heat to low, and add tuna. With a fork separate tuna into large pieces (do not flake). Stirring gently, heat mixture thoroughly..
4. Grind in pepper to taste. Combine pasta and sauce in a serving dish. Toss gently..
5. Add parsley and toss again. Garnish with fresh parsley sprigs and lemon slices if desired. Serve with or without grated Parmesan. Serves 4
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