Serves: 4
Total Calories: 506
1 In a food processor fitted with the steel blade, chop the basil, parsley, pine nuts, and garlic until fine. Add the anchovy fillets, oil, and lemon juice and process until smooth.
2 Bring at least 4 quarts of water to a boil in a large pot. Meanwhile, in a large serving bowl, mash the tuna with a fork. Stir in the sauce.
3 Add 2 tablespoons of salt, then the pasta, to the boiling water. Stir well, gently pushing the pasta down until it is completely covered with water. Cook the pasta, stirring frequently, until al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.
4 Transfer the pasta to the bowl with the sauce. Add some of the cooking water and toss well. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Linguine with Tuna Pesto recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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