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From Bon Appétit
10 ounces fresh linguine
½ cup olive oil
6 garlic cloves, minced
½ teaspoon dried crushed red pepper
Fresh albacore pieces, or 2 12-ounce cans albacore, packed in water, drained
¼ cup fresh lemon juice
4 teaspoons grated lemon peel
4 cups arugula
Preparation: 15 minutes prep and 30 minutes total
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving ¼ cup cooking liquid. Return pasta to pot.
Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and crushed red pepper. Sauté 30 seconds. Add tuna; stir to heat through.
Add tuna mixture, lemon juice, lemon peel, and arugula to pasta. Toss over low heat just until arugula wilts, about 2 minutes. Add reserved pasta cooking liquid to moisten. Season to taste with salt and pepper and serve.