Linguine con Tonno

Traditionally made with spaghetti which I do love however, my preference is with linguine. This is my linguine with tuna fillet:

Photo by La Buongustaia

Photo by La Buongustaia

Whilst placing a large pan of water on the boil ready for the Linguine, the salted anchovies can be rinsed in fresh water and then simply split down the centre on the underside using my fingerstips to remove the bone all in one piece.

Photo by La Buongustaia

They are then added together with the crushed clove of garlic, chilli flakes and olive oil on a low heat. Eventually the anchovie fillets will disintegrate completely leaving a brownish salty essence. When this happens, add the tin of chopped tomatoes.

Photo by La Buongustaia

Leave the tomato sauce on a very gentle simmer for about 10 minutes or so before adding the tuna fillet.
Now the pan of water should be ready to throw in the Linguine.

Photo By La Buongustaia

Drain a little of the surplus olive oil from the jar and add the tuna fillet to the tomato sauce. Stir gently and then remove from the flame.

             Photo by La Buongustaia

Finely chop flat leaf parsley ready to add when turning the pasta into the tuna sauce at the end.

Photo by La Buongustaia