From http://inthekitchenwithkath.com
(Adapted from a recipe in Arthur Schwartz’ Naples at Table)
Serves 2 (doubles easily to serve 4)
5 ounces linguine
1 5-ounce can tuna packed in olive oil
2 large cloves garlic, finely chopped
¼ teaspoon red pepper flakes
2 tablespoons finely chopped parsley
1 tablespoon extra virgin olive oil
1. Put a large pot of water on the stove to boil for the linguine.
2. Drain the tuna, reserving 2-3 tablespoons of the oil.
3. When the water is boiling for the pasta, add 2 tablespoons salt to the water, and then add the linguine. Stir and set the timer for 10 minutes.
4. Heat the reserved oil in a small skillet. Add the garlic and red pepper flakes and cook over medium-low heat until the garlic is fragrant and starts to color.
5. Remove the garlic from the oil with a spoon, and reserve.
6. Use a fork to break the tuna into chunks in the oil. Stir gently as it heats up.
7. When the pasta is done, reserve ½ cup of the cooking water, and then drain.
8. Toss the pasta, parsley, reserved garlic, and the tablespoon of extra virgin olive oil with the tuna. Add a few tablespoons of the reserved pasta water if it seems a bit dry. (I added about 3 tablespoons.)
9. Serve immediately.