This is a recipe to look forward to when parsley is at its most prolific, in the growing season
500 g (1 lb) spaghetti
1 tbsp olive oil
30 g (1 oz) 2 tbsp butter
black olives, to garnish
1 tbsp olive oil
30 g (1 oz) 2 tbsp butter
black olives, to garnish
Sauce
200 g (7 oz) can tuna, drained
60 g (2 oz) can anchovies, drained
250 ml (8 fl oz) 1 cup olive oil
250 ml (8 fl oz) 1 cup roughly chopped fresh,
flat-leaf parsley
150 ml (1/4 pint) 2/3 cup creme fratche
salt and pepper
60 g (2 oz) can anchovies, drained
250 ml (8 fl oz) 1 cup olive oil
250 ml (8 fl oz) 1 cup roughly chopped fresh,
flat-leaf parsley
150 ml (1/4 pint) 2/3 cup creme fratche
salt and pepper
method
1. Cook the spaghetti in a large pan of salted boiling water, adding the olive oil. When almost tender, drain in a colander and return to the pan. Add the butter, toss thoroughly to coat and keep warm.
2. Remove any bones from the tuna. Put it into a blender or food processor with the anchovies, olive oil and parsley and process until the sauce is smooth. Pour in the creme fraiche and process for a few seconds to blend. Taste the sauce and season.
3. Warm 4 plates. Shake the pan of spaghetti over medium heat until it is thoroughly warmed through.
4. Pour on the sauce and toss quickly, using two forks. Garnish with the olives and serve immediately with warm, crusty bread.
2. Remove any bones from the tuna. Put it into a blender or food processor with the anchovies, olive oil and parsley and process until the sauce is smooth. Pour in the creme fraiche and process for a few seconds to blend. Taste the sauce and season.
3. Warm 4 plates. Shake the pan of spaghetti over medium heat until it is thoroughly warmed through.
4. Pour on the sauce and toss quickly, using two forks. Garnish with the olives and serve immediately with warm, crusty bread.
serving amount
serves 4
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