uad1031@dircon.co.uk (Julian Templeman) (06/24/91)
Tuna and Anchovy Pasta
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This is a very rich, but extremely easy to prepare pasta dish. The idea
of using tuna and anchovies together came from some other recipe (I
forget where!), but the additions and modifications are all home-grown.
The mixture of salty fish, together with the smoothness of the
mayonnaise and the taste of the pesto, creates an interesting mix of
flavours. This has rapidly evolved from an experiment to one of our
favourite pasta dishes.
Ingredients:
1 small can tuna (I use steaks in brine, to cut
down on the oil)
1 tin anchovies, chopped
optional garlic, tarragon etc. (anything you fancy adding!)
1-2oz butter
enough small pasta (fusilli, shells, bows, something
like that. I'm a pig, so I use
4oz per person)
pesto (red [tomato] pesto is best, if
you can find it)
mayonnaise (Hellmans or similar)
salt and pepper. (well, maybe not salt - depends on
your anchovies!)
Method:
Put a large pan of water on for the pasta. When it has come to the
boil, start the pasta cooking. Melt the butter in a small pan, and when
melted add the tuna, anchovies, and garlic and tarragon if you are
using them. Mash together with a fork, and let them cook gently,
stirring occasionally, until the butter has been absorbed. Don't let it
fry!
When the pasta is cooked to your taste, drain well, and stir in a
little oil or butter to keep it moist. Serve the pasta in a large
bowl, with the fish mixture, pesto and mayonnaise in smaller bowls.
Let everyone dig in!
Julian
Julian Templeman ...ukc!dircon!uad1031