Linguine with Tuna, Walnuts, Lemon, and Herbs

1. 1

   In a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes.

2. 2

   Or toast them in a 350F oven for 5 to 10 minutes.

3. 3

   In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes.

4. 4

   Drain.

5. 5

   Meanwhile, in a large frying pan, heat the olive oil over moderate heat.

6. 6

   Add the garlic and cook, stirring, for 1 minute.

7. 7

   Stir in the tuna and its oil and break up the tuna with a fork.

8. 8

   Remove from the heat.

9. 9

   Toss the linguine with the tuna mixture, the lemon zest, lemon juice, salt, pepper, herbs and the toasted walnuts.

10. 10

    Wine Recommendation: Wines of Italy's Alto Adige show a strong Germanic influence due to the region's proximity to Switzerland.

11. 11

    Try a flowery, lime-scented Muller-Thurgau for a refreshing change from the ordinary.

* Per serving · 4 servings · Values may vary.

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