Name: Linguine with Tuna, Walnuts, Lemon, and Herbs
Yield: 4
Ingredients: 3/4 c. walnuts -; 1 lb. linguine -; c. olive oil -; 4 cloves garlic -; 2 6-ounce cans tuna packed in oil -; 2 tsp. grated lemon zest (from 2 lemons) -; 2 tsp. lemon juice -; 3/4 tsp. salt -; 1/2 tsp. fresh-ground black pepper -; 1/2 c. mixed chopped fresh herbs -

Ingredients for - Linguine with Tuna, Walnuts, Lemon, and Herbs

1. 3/4 c. walnuts

2. 1 lb. linguine

3. c. olive oil

4. 4 cloves garlic

5. 2 6-ounce cans tuna packed in oil

6. 2 tsp. grated lemon zest (from 2 lemons)

7. 2 tsp. lemon juice

8. 3/4 tsp. salt

9. 1/2 tsp. fresh-ground black pepper

10. 1/2 c. mixed chopped fresh herbs

How to cook deliciously - Linguine with Tuna, Walnuts, Lemon, and Herbs

1 . Stage

In a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350°F oven for 5 to 10 minutes.

2 . Stage

In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain.

3 . Stage

Meanwhile, in a large frying pan, heat the olive oil over moderate heat. Add the garlic and cook, stirring, for 1 minute. Stir in the tuna and its oil and break up the tuna with a fork. Remove from the heat. Toss the linguine with the tuna mixture, the lemon zest, lemon juice, salt, pepper, herbs and the toasted walnuts.

4 . Stage

Wine Recommendation: Wines of Italy's Alto Adige show a strong Germanic influence due to the region's proximity to Switzerland. Try a flowery, lime-scented Müller-Thurgau for a refreshing change from the ordinary.