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SPAGHETTI WITH TUNA AND PARSLEY

Spaghetti al tonno e prezzemolo

Preparation - Easy
Serves 4

This quick, easy dish is an invention of Pierluigi, Anna Maria's husband, who goes into the kitchen only to cook pasta. We like to make this on a hot summer day when we don't feel like doing any extensive cooking. You don't need cheese.

6 ounces oil-packed tuna, drained
6 tablespoons olive oil
Juice of 1 lemon
1/2 cup fresh parsley, minced
1 pound package spaghetti

Break the tuna into small pieces in a bowl and add the oil, mixing with a fork.
Add the lemon juice and parsley.
Bring 4 quarts water and 1 1/2 tablespoons salt to a boil in a large pasta pot and boil the pasta for 8 to 9 minutes; begin testing to be sure it is al dente.

When the pasta is ready, add 2 cups cold water to stop the cooking process and drain.

Place in a heated serving bowl, add the sauce and mix well. Serve at once, passing a pepper mill.

Source:
Italian Cooking in the Grand Tradition
Jo Bettoja and Anna Maria Cornetto
The Dial Press

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