Mogwai

Food. Thursday, 5th August 2010.

Tuna Pasta Á La Posh

Sauté whole garlic cloves in olive oil until soft.

While garlic cooks, get pasta on. The volume of water should be enough to

return to the boil quickly once pasta is added and salted to be as salty as

seawater.

Remove garlic from pan add chopped and mashed anchovies to pan. Allow

to cook in the oil for a few minutes.

Allow garlic to cool, peel and puree with flange of a knife. Add back into

pan. Mix well.

When pasta is "al denté": drain, reserving a large mug of pasta water.

Add tin of tuna, chopped capers and stir in enough of the pasta water to

loosen and moisten, get a bit of a saucey feel going.

Add drained pasta to pan along with freshly cut chives and a liberal dose of

black pepper. Stir and serve. (Preferably freshly ground but we've only got

pre-ground here today. Its a bit like cooking in a caravan)

Et voila!