FETTUCCINE CON SUGO DI TONNO CON AGLIO E PANNA (Italian tuna noodle casserole, for four)

 

a 7 ounce can Italian-style tuna packed in olive oil

½ teaspoon garlic chopped very fine

2 tablespoons parsley, minced

3 tablespoons butter, softened to room temperature

1 egg, lightly beaten

2/3 cup heavy cream

salt and freshly ground black pepper

½ cup freshly grated Parmesan cheese, plus more for the table

1 pound fettuccine

 

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1. Drain the tuna and put it into a mixing bowl.

2. Add the garlic, parsley, egg, butter, cream, salt, liberal grindings of pepper and ½ cup grated cheese. Mix well until all the ingredients are thoroughly amalgamated, using a fork to mash the tuna.  Taste and correct for salt and pepper.

3. Drop pasta into a pot of abundant boiling salted water and cook until it is al dente (about 12 minutes from when the water returns to a boil). Drain and toss with the tuna mixture.  Serve at once with Parmesan on the side.

 

from Marcella Hazan, Marcella’s Italian Kitchen