Tuna pasta

Ingredients

• 14 ozlinguine
• 11 1/4 oztuna in olive oil, two cans, drained weight — keep the oil
• 1lemon, zested and juiced
• 2 clovegarlic, crushed to a paste
• 2 3/4 ozblack olives, pitted and torn
• 2 tbspcapers, rinsed
• 1/2 tspdried chili flakes
• 3/4 ozflat-leaf parsley, chopped
• 1/4 cupextra virgin olive oil, or 2 tbsp, if you are using the oil from the tuna pans as well
• 1 tbspsea salt, most of it for the pasta water

Method

1. 1

   In a large bowl, stir together the garlic, lemon zest and juice, chili flakes, capers, olives and the olive oil.

2. 2

   Add the drained tuna and break it into large flakes with a fork, folding it through the dressing rather than stirring it to a paste.

3. 3

   Cook the linguine in well-salted boiling water until al dente, then drain, keeping a little of the water.

4. 4

   Tip the hot pasta straight into the bowl with a splash of the cooking water and toss hard until everything is coated, then fold through the parsley.