Photo by Kitchen Workshop
Kitchen Workshop's Notes:
Expand1/4 cup extra-virgin olive oil Ask a question about this ingredient
1 large clove garlic, minced Ask a question about this ingredient
2 cups reduced-salt chicken stock (top-up with water to 2 cups if using 14.5 oz can) Ask a question about this ingredient
1 tablespoon minced fresh Italian oregano or marjoram Ask a question about this ingredient
1 large lemon, zested and juiced Ask a question about this ingredient
6 ounces (2 1/2 cups) dried pasta shells, orecchiette, or thin spaghetti Ask a question about this ingredient
2 tablespoons drained capers Ask a question about this ingredient
1 6-7 ounce can of imported tuna in olive oil, drained of excess oil and broken into chunks Ask a question about this ingredient
1/4 cup heavy cream Ask a question about this ingredient
Freshly ground pepper Ask a question about this ingredient
Salt Ask a question about this ingredient
Lemon wedges for serving Ask a question about this ingredient
For the pasta, bring a large pot of water to a rapid boil.
Ask a question about this stepFor the sauce, warm the olive oil in a large saute or chef's pan. Add the garlic and cook over medium-low heat until it is soft - do not brown. Add the chicken stock and bring to a boil. Add half of the oregano, the lemon zest, and 2 tablespoons of the lemon juice, and cook until the broth has reduced by one-fourth, leaving about 1 1/2 cups of sauce. Reduce the heat to low.
Ask a question about this stepAdd a tablespoon of salt to the pot of boiling water, and stir in the pasta.
Ask a question about this stepWhile the pasta is cooking, stir the capers, tuna and cream into the sauce and warm through. Taste, and then add several grinds of pepper, more lemon juice and salt as needed (careful...it probably will not need salt).
Ask a question about this stepRemove 1 cup of pasta cooking water and set aside. When the pasta is almost al dente, drain it quickly and add to the sauce. Stir and cook with sauce over medium heat for 1 to 2 minutes, adding reserved pasta cooking water as needed (the sauce should be soupy - I usually add 1/4 to 1/2 cup of water).
Ask a question about this stepAdd remaining half of oregano, toss, and serve on warm plates with lemon wedges, crusty bread, and a large soup spoon.
Ask a question about this step
Selmelier works at Meadow, a shop that specializes in salt.
