Spaghetti Salsa Verde Recipe
Ingredients
| 2 cups tightly packed basil leaves | ||
| 2 cups loosely packed parsley sprigs | ||
| Garlic | 2 Clove (5gm) | |
| Anchovies | 1 Can (10oz), drained, rinsed | |
| Olive oil | 3/4 Cup (16 tbs) | |
| 1/4 cup butter or margarine, room temperature | ||
| Lemon juice | 2 Tablespoon | |
| Ground pepper | 1/8 Teaspoon | |
| Albacore tuna | 2 Can (10oz), drained | |
| Thin spaghetti | 1 Pound, uncooked | |
| Freshly grated Parmesan cheese, if desired | ||
Directions
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.
Drain again.
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
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.
Drain again.
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
Chef
