Spaghetti Salsa Verde
|Packed basil leaves||2 Cup (32 tbs)|
|Parsley sprigs||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm)|
|Canned flat anchovies||2 Ounce, drained, rinsed (1 Can)|
|Olive oil||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs) (At Room Temperature)|
|Lemon juice||3 Tablespoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Albacore tuna in water||13 Ounce, drained (2 Cans, 6 1/2 Ounce Each)|
|Thin spaghetti||1 Pound (Uncooked)|
|Freshly grated parmesan cheese||1 Tablespoon (If Desired)|
In a blender or food processor fitted with a metal blade, process basil, parsley and garlic until finely chopped.
Add anchovies, 1/2 cup oil, butter or margarine, lemon juice and pepper.
Puree to a smooth paste.
Finely flake tuna into a large bowl.
Gently fold in basil mixture.
Let stand while cooking spaghetti.
Cook spaghetti according to package directions.
Drain; rinse under cold running water.
Return to kettle; add remaining 1/4 cup oil.
Heat spaghetti, tossing with oil, until pasta is hot.
Add tuna mixture to spaghetti mixture; toss to distribute.
Spoon into a large serving bowl