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