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Ingredients
- 1 can tuna, canned in olive oil, drained
- 1/2 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 2 tablespoons italian parsley, chopped
- 1/4 pound mixed olives (green and black), coarsely chopped
- 3 tablespoons capers, drained
- 1 clove garlic, finely chopped
- 5 anchovy fillets, cut into tiny pieces
- fresh ground pepper, to taste
- 1 pound linguine, cooked and drained
- salt, to taste
Preparation
Step 1
1. In a serving bowl combine flaked tuna and remaing ingredients (except linguine) . Set aside.
2. Cook linguine as directed to al dente. Drain and rinse rapidly. Add to serving bowl and toss.
3. Serve immediately or at room temperature.
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