Saffron Linguini with Tuna, Lemon, Capers & Kalamata Olives

  • 8  ounce  Rossi Pasta Saffron Linguini
  • 1/2  cup  (4oz) butter or margarine
  • 1  tablespoon  extra-virgin olive oil
  • 4  large garlic cloves, chopped
  •   zest of 1 large lemon, finely grated
  • 1/4  cup  lemon juice
  • 3  large scallions, finely chopped
  • 2  tablespoon  capers, drained
  • 10  kalamata olives, pitted and chopped
  • 1 - 6  ounce  can chunk light or solid white tuna, drained
  • 1/4  cup  fresh parsley, minced
  •   freshly ground black pepper to taste
Melt butter and oil in a small, non-corrosive skillet. Add garlic and saute' for 2 minutes making certain not to brown the garlic. Add lemon zest, lemon juice, scallions, capers and olives and saute' for an additional 2 minutes.

Meanwhile, prepare pasta according to package directions.

For the sauce mixture, turn heat to low, and add tuna. With a fork, separate tuna into large pieces (do not flake). Stirring gently, heat thoroughly. Grind in pepper to taste. Combine pasta and sauce in a serving dish. Toss gently. Add parsley and toss again. Garnish with fresh parsley sprigs and lemon slices if desired. Serve with or without grated Parmesan.