Pasta with Tuna and Fava Beans
|Fresh fava beans||1 1⁄4 Pound, shelled (About 6.5 Ounces Shelled Beans)|
|Olive oil||2 Tablespoon|
|Garlic clove||2 Medium, chopped fine|
|Rich salt free fish stock||6 Tablespoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|White tuna in spring water||6 1⁄2 Ounce, broken into rough 1/2-3/4 inch chunks (1 Can)|
|Finely chopped italian parsley||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
|Pasta||1 Pound, cooked and drained|
Bring a medium saucepan of water to a boil.
Add the shelled fava beans and parboil them until tender-crisp, about 3 minutes.
In a large skillet, heat the oil with the garlic over moderate heat.
When the garlic sizzles, add the fava beans, fish stock, and lemon juice.
As soon as the liquid simmers, pour this and the beans over cooked pasta.
Scatter the tuna on top and garnish with parsley and plenty of black pepper.