Tuna Linguine
Ingredients
Instructions
- 12 oz. Littleton’s House-Made Linguini pasta
- 2 cans Siesta Co. Tuna Belly in Olive Oil
- 6 tbsp extra-virgin olive oil (We have a few favorites we’d love to share, so please ask!)
- 1 large shallot, thinly sliced
- 1/2 cup Pieropan Soave white wine
- 3/4 tsp cracked black pepper
- 1/4 cup drained capers
- 1/2 tsp kosher salt
- 1 lemon (zest 1/4, slice remaining for garnish)
- Chopped fresh flat-leaf parsley
Cook Time- 20 minutes
Yield- 4 servings
- Cook the linguine according to package instructions, drain and reserve 1 1/3 cup pasta water.
- Drain the oil from the Tuna cans and reserve; set tuna aside.
- Heat the tuna oil and extra-virgin olive oil in a large skillet over medium-high heat. Add in the shallots and cook until translucent, about 3 minutes.
- Stir in Pieropan Soave white wine, black pepper and zest of ¼ lemon; cook until reduced by half, about 2 minutes. Stir in capers and reduce heat to medium.
- Add in cook pasta, ½ cup reserved pasta water and salt.
- Toss pasta to coat evenly with the sauce, add in more pasta water for a creamy consistency.
- Remove from the heat; add in reserved tuna and gently toss to distribute.
- Serve immediately, garnish with parsley and lemon slices.
