| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food1 |
1 |
Servings |
INGREDIENTS
| 3 |
T |
Extra virgin olive oil |
| 2 |
|
Cloves garlic, finely |
|
|
chopped |
| 1 |
|
Dried red chilli, crushed |
| 7 |
oz |
Canned tuna in olive oil |
|
|
drained and flaked |
| 14 |
oz |
Linguine |
|
|
A handful rocket leaves |
|
|
coarsely chopped |
| 2 |
|
Lemons, juice of |
|
|
Salt to taste |
INSTRUCTIONS
In a large pan, heat the oil and gently cook the garlic and chilli. As
the garlic begins to change colour, add the tuna and stir. Keep warm.
Cook the pasta in a large pot of salted boiling water. If using wild
rocket, stir into the pasta when it is halfway cooked, or 2 to 3
minutes before it is al dente. If using cultivated rocket, add it when
the pasta is al dente. Drain the pasta and rocket and stir into the
tuna mixture. Squeeze over the lemon. Using a wooden spoon, lift up
and stir pasta and rocket until the tuna is evenly distributed. Add
salt if needed. Serve at once. DISCLAIMER© Copyright 1996 - SelecTV
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