500 g SAN REMO LINGUINE PASTA
1/4 cup extra virgin olive oil
1/3 cup minced fresh garlic
1 can tuna (oil drained)
1 tsp red pepper flakes (optional)
2 bunches / 75 grams fresh coriander leaves (wansoy)(chopped coarsely)
To season —- salt
To taste —- Salt and pepper, parmesan cheese (grated, optional)
Fill 3/4 of stock pot with water on stove top. Season water with a generous amount of salt (about 2 tbsp). Put in the linguine pasta and let it cook for about 10-12 minutes or until al dente. Stir occasionally to prevent from sticking. Once al dente, drain pasta, cool under running water and set aside.
In a large skillet, heat olive oil in medium heat and minced garlic. Saute briefly. Be careful no to burn or brown. Add canned tuna meat. Saute and break into pieces. Add red pepper flakes.
Add the linguine pasta. Season generously with salt and freshly ground pepper. Remove from heat and toss in the chopped coriander leaves. Mix well and serve. Garnish with grated parmesan cheese if desired.
Makes 3 to 4 servings.
A delectable recipe from Chef Tricel Nava.