Linguine with Tuna, Capers, and Olives

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                            FOOD FUNNY
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Here's a classic food funny from Rosemary Zwick:

A poultry farmer was experimenting to breed turkeys with more legs for
greater profits. Finally, he succeeded. While telling the results to his
friends, he told them, "The turkey I bred had six legs!" His friends who
had got quite excited, eagerly asked, "What about the taste?" The father
said with a long-drawn face, "We're not sure - we haven't caught one yet!"

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                            TODAY'S RECIPE
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Get rid of those cans of condensed soups because here is a "tuna noodle
casserole" like you've never tasted before. Use the Italian tuna packed in olive oil for an authentic flavor.

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 May 4 18:07:17 2010