Ingredients

• 1 pound tagliatelle*
• 1 7-0unce can tuna fish
• 2½ ounces (½ cup) walnuts**
• Grated rind of 1 lemon
• 1 teaspoon Worcestershire sauce
• 4 teaspoons chopped parsley
• 4 basil leaves, if available
• 6 ounces olive oil
• Salt and black pepper

Preparation

1. Put the drained tuna, walnuts, lemon rind, Worcestershire sauce and herbs into the food processor or blender and process until smooth. Add the olive oil gradually and adjust the seasoning.
2. Cook the pasta, following the packet directions carefully to avoid overcooking. Drain and stir in the tuna sauce, taking care to coat each strand of the pasta with the sauce.
3. Serve immediately.

* Linguine can be substituted for the taglatelle.

** Pecans can be substituted for the walnuts.