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Ingredients
4 servings
Instructions
Step 1
Bring a large saucepan of water to the boil and add salt. Add the pasta and cook it until al dente. While the pasta is cooking, put the tuna in a large bowl and gently break it into flakes. Add the capers, olives, lemon zest, Parmesan, parsley and chilli flakes, if using. Stir lightly to combine. Reserve a ladleful of the pasta cooking liquid, then drain the pasta. Add the pasta to the bowl and drizzle over the olive oil. Add about 100ml of the cooking liquid and mix until the strands of linguine separate and are coated in the sauce. Season with salt and pepper, then serve immediately, sprinkled with the extra parsley and cheese.
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