Linguine with Tuna and Broccoli
Instructions:
- In our delicious variation on linguine with clam sauce, we have tuna cooked with garlic and white wine stand in for the clams.
- 2 packages (9 ounces each) fresh (refrigerated) linguine
- 2 packages (10 ounces each) frozen broccoli cuts
- 2 teaspoons salt
- 2 tablespoons olive oil
- 3 garlic cloves, crushed with garlic press
- 1â„4 teaspoon crushed red pepper
- 1â„4 cup dry white wine
- 1 can (12 ounces) tuna packed in water, drained and flaked
- In large saucepot, heat 5 quarts water to boiling over high heat. Add pasta, broccoli, and 2 teaspoons salt; cook 2 to 3 minutes or until linguine and broccoli are tender.
- Meanwhile, in nonstick 10-inch skillet, heat oil over medium-high heat until hot. Add garlic and crushed red pepper, and cook 1 minute, stirring. Add wine and heat to boiling; boil 1 minute, stirring. Stir in tuna and cook 30 seconds.
- When linguine is cooked, remove 1â„2 cup pasta cooking water; reserve. Drain linguine and broccoli and return to saucepot. Add tuna mixture, 1â„2 teaspoon salt, and reserved pasta cooking water; toss until well mixed.
- P R E P 5 minutes
- C O O K 10 minutes
- MA K E S 4 main-dish servings