ITALY / NAPOLI ~ Spaghetti with Tuna and Anchovies
SPAGHETTI WITH TUNA AND ANCHOVIES
Serves 4-6
From the book: "You can team up tuna and anchovies in many ways and whip up a tasty dish in minutes. I had this on a Friday, in Naples, after returning late from the opera. It was ready in 20 minutes.”
“No man is lonely while eating spaghetti - it requires too much attention…” -- Christopher Morley.
3 tablespoons butter
1 can (7oz/200g) white tuna in oil
Liberal amount milled black pepper
1 can (2oz/55g) anchovies drained
1 teaspoon capers
1 lb/450g spaghetti
Melt the butter in a saucepan and stir in the tuna with its oil, breaking it up into small pieces. Mill in pepper liberally, add anchovies and capers and simmer for 15 minutes, stirring constantly. Cook spaghetti al dente, omitting the salt from the cooking water. Drain well and toss right in the saucepan, with the tuna and anchovies, coating the strands of pasta well. Toss gently with wooden forks.
Source: "The Complete Book of Pasta" by Jack Denton Scott
Serves 4-6
From the book: "You can team up tuna and anchovies in many ways and whip up a tasty dish in minutes. I had this on a Friday, in Naples, after returning late from the opera. It was ready in 20 minutes.”
“No man is lonely while eating spaghetti - it requires too much attention…” -- Christopher Morley.
3 tablespoons butter
1 can (7oz/200g) white tuna in oil
Liberal amount milled black pepper
1 can (2oz/55g) anchovies drained
1 teaspoon capers
1 lb/450g spaghetti
Melt the butter in a saucepan and stir in the tuna with its oil, breaking it up into small pieces. Mill in pepper liberally, add anchovies and capers and simmer for 15 minutes, stirring constantly. Cook spaghetti al dente, omitting the salt from the cooking water. Drain well and toss right in the saucepan, with the tuna and anchovies, coating the strands of pasta well. Toss gently with wooden forks.
Source: "The Complete Book of Pasta" by Jack Denton Scott