Spaghetti con Accinghe e Tonno



  1. Chop 6 anchovy fillets and 2 large garlic cloves
  2. Wash and then chop a lot of italian parsley (fresh basil is a great substitute)
  3. Open 2 cans of tuna with the lid still attached (keeps the tuna from falling out) and pour out all the oil/water
  4. Break the tuna into small pieces using a wooden spoon or knife
  5. Pour a thin layer of olive oil in a pan, add 3 tablespoons of butter and heat on low-medium till butter dissolves
  6. Add garlic and heat for 3 minutes but do not brown!
  7. Add anchovies and their oil to the pan and heat for 2-3 minutes and let anchovies dissolve completely
  8. Add tuna and add 3/4 cup of white wine
  9. Stir well and let wine evaporate for 3 minutes until a thick and smooth sauce is formed
  10. Add parsley (and pepper to taste)
  11. Stir sauce and turn off heat
  12. Boil the spaghetti pasta (boiling time written on package)
  13. Stir pasta frequently while boiling (every 3 minutes or so) to prevent sticking
  14. Remove the boiling water and drop the pasta in the sauce pan
  15. Mix well and serve