Linguine with lemon (or Spaghetti with lemon) are inevitably associated with the period when I was a student away from home and the tuna was always a great rescue. This pasta had and has the advantage of being very easy, cheap and fast: essential requirements at the time. Whether they were spaghetti or linguine depended on the format of pasta that was advanced in the pantry (sometimes they were also strange mix of formats ...) ... we liked it the same way. Then there were two versions of the recipe: the first was to use tuna in oil and then the pasta was seasoned with olive oil; the second included the use of natural tuna and butter. I liked this more. And this is what I propose today. A tribute to my twenty years!
|Easy||4 people||10 min. ||15 min.||€ 5 - 6 |
|What is needed|
|tuna in brine||gr. 180|
- Clean and wash the parsley.
- Chop finely.
- Remove the butter from the refrigerator and let it soften at room temperature.
- Squeeze the lemon juice.
- Drain the tuna from the preserving liquid.
- Put a saucepan with plenty of water for cooking pasta. When it boils, add salt and toss the pasta.
- While pasta is cooking, prepare the topping.
- In a bowl, work the butter with a fork until it becomes a cream.
- Mix the tuna and parsley and mix.
- Add the lemon juice. NOTE: Add the juice gradually and taste. This is used to assess when the dressing is sour at the right point, according to your taste.
- Mix well.
- When the pasta is cooked, drain and tuffarlanella bowl conil condiments.
- The heat will melt the butter and seasoning sauce properly wrap the dough.
- Ebene stir and serve.