Linguine With Tuna Walnuts Lemon And Herbs Recipe

Ingredients

3/4 c. walnuts

1 lb. linguine

c. olive oil

4 cloves garlic

2 6-ounce cans tuna packed in oil

2 tsp. grated lemon zest (from 2 lemons)

2 tsp. lemon juice

3/4 tsp. salt

1/2 tsp. fresh-ground black pepper

1/2 c. mixed chopped fresh herbs

Preparation

Step 1In a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350°F oven for 5 to 10 minutes.Step 2In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain.Step 3Meanwhile, in a large frying pan, heat the olive oil over moderate heat. Add the garlic and cook, stirring, for 1 minute. Stir in the tuna and its oil and break up the tuna with a fork. Remove from the heat. Toss the linguine with the tuna mixture, the lemon zest, lemon juice, salt, pepper, herbs and the toasted walnuts.Step 4Wine Recommendation: Wines of Italy’s Alto Adige show a strong Germanic influence due to the region’s proximity to Switzerland. Try a flowery, lime-scented Müller-Thurgau for a refreshing change from the ordinary.