Linguine with Tuna, Capers, and Olives

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                            FOOD FUNNY
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We haven't had a good groaner in ages. Thanks to Rosemary Zwick for this one:

Evan and Jim were lost in the desert, and were dying of thirst. All at
once they saw a collection of tents and market stalls in the distance.
They rushed into the first and asked if they sold water. "No," replied
the Arab within, "We only have custard." The men went into the next tent
and asked the same question. "I'm sorry," said the second Arab, "We only sell jelly."

Perplexed, the men went to the last stall in the market, once again
asking if there is any water to spare. "A thousand apologies," said the
Arab, "We only have sponge cakes." The men left, disappointed and a
little confused. "That was weird," said Evan.

"Yes," replied Jim, "It was a trifle bazaar."

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                            TODAY'S RECIPE
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You can serve this dish as a main course if you wish, but that's not how
they do it in the Mediterranean. Pasta forms an important part of the
diet in much of the region, and portions are small compared to the
American-style spaghetti-and-meatballs dinner. Note that in this recipe
a half-pound (225 g) of dried pasta is plenty for up to six people.

Linguine with Tuna, Capers, and Olives* *

1 7-oz (200 g) can tuna, drained and flaked
1/2 cup (125 ml) extra-virgin olive oil
1/4 lb (125 g) mixed black and green olives
3 Tbs (45 ml) freshly squeezed lemon juice
3 Tbs (45 ml) chopped fresh parsley
3 Tbs (45 ml) small capers, drained
1 - 3 cloves garlic, finely chopped
4 - 6 anchovy fillets, coarsely chopped (optional)
Hot red pepper flakes to taste (optional)
Salt and freshly ground pepper to taste
1 lb (450 g) fresh linguini or fettuccine, or 1/2 lb (225 g) dried

Combine all ingredients except the pasta in a large serving bowl and
stir to combine. Cook the fresh pasta in boiling salted water until al
dente, 1 to 2 minutes, or according to package directions if using
dried. Drain the pasta and toss with the sauce in the bowl.
 Serves 4 to 6.
Received on Tue Jun 8 20:53:13 2010