Spaghetti With Anchovies Tuna And Peas
|Olive oil||3 Tablespoon|
|White onions||2 Medium, chopped fine|
|Canned anchovies in olive oil||2 Ounce|
|Fresh green peas/1 package (10 ounces) frozen peas, thawed||1 Pound, shelled|
|Tuna in oil||7 Ounce, drained (1 Can)|
|Heavy cream||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
1. In a large skillet, heat 3 tablespoons of the butter and the olive oil. When bubbling, saute the onions for 5 minutes; do not allow them to brown. Add the anchovies (and the oil from the container) to the onions and, with a wooden spoon or fork, mash the anchovies until they amalgamate into the sauce.
2. Boil the fresh peas in salted water until tender; do not over cook. If using frozen peas, drop them in boiling, salted water until thawed thoroughly. Fresh or frozen, drain well and set aside for adding to pasta after it is cooked.
3. Break up the tuna into flakes and add it to the onion anchovy mixture. Stir well and heat through. Add the cream and bring just to a boil. Add plenty of pepper. Keep the sauce warm.
4. Cook the spaghetti until al dente and return it to the pan in which it cooked. Add the remaining butter, toss lightly; add the peas and sauce. Toss again, and serve.