The Gourmet's Guide to Italian Cooking, 1973
| 20 minutes — 2 Servings | |||||||||||||||||||||||
Ingredients
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InstructionsHeat the butter and oil in a saucepan. Break up the tuna and add, with its oil, to the saucepan. Cook gently for 3 minutes. Add the stock and simmer for a further 5 minutes. Add the parsley and salt and pepper to taste. Drain the spaghetti thoroughly and put into a warm dish. Add the tuna sauce, toss well and server straight away. |
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