Thursday , August 13 2020
Tuna and spinach linguine 1

Tuna and spinach linguine

Recipe from Mary Berry, from the book Foolproof Cooking

Recipe published in Feast, Issue 3 – March 2016 

Serves Six

INGREDIENTS

350g of linguine
2 x 200g tins of tuna in olive oil, drained and oil reserved
2 garlic cloves, crushed
4 tinned or bottled anchovy fillets, finely chopped
2 large shallots, finely chopped
1 fresh red chilli, deseeded and finely chopped

2tbsp of drained baby capers
12 cherry tomatoes, halved
225g of baby spinach leaves, coarsely shredded
Salt and freshly ground black pepper to serve
Finely grated zest and the juice of 1 small lemon
2 tbsp of finely grated Parmesan cheese

Method
1.
Bring a large pan of salted water to the boil, add the linguine and cook according to the packet instructions, then drain

2. Meanwhile, measure 2 tablespoons of oil reserved from the tuna tins into a large frying or sauté pan. Add the garlic, anchovies, shallots and chilli and fry over a high heat for 5–6 minutes until the shallots have softened. Add the capers, cherry tomatoes and spinach leaves and toss until the spinach is just wilting

3. Tip the drained linguine and the flaked tuna into the pan. Season with a little salt and pepper and carefully toss together until combined (see tip), adding more oil if the mixture seems too dry

4. Tip into a serving bowl and sprinkle with the lemon zest and juice and grated Parmesan to serve

Prepare ahead. The pasta can be cooked ahead, drained and refreshed in cold water up to 4 hours before cooking the rest
of the dish

Leave a Reply

Your email address will not be published. Required fields are marked *