Tuna And Spinach Linguine
Extract from Mary Berry's Foolproof Cooking • By Mary Berry • Published by Ebury Press
About
Mary Berry's Foolproof Cooking
serves 6
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.
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Ebury Publishing published her project Tuna And Spinach Linguine
10 Apr 09:00
You Will Need
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Step 1
Bring a large pan of salted water to the boil, add the linguine and cook according to the packet instructions, then drain.
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Step 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.
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Step 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.
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Step 4
Tip into a serving bowl and sprinkle with the lemon zest and juice and grated Parmesan to serve.
Mary’s foolproof tip
You have to be quick with the frying and tossing together or the pasta will break
up and everything will stick together!
