Sautéing the garlic and walnuts in olive oil
Minced parsley as garnish
Ingredients:
1/2 pound linguine
2 tablespoons extra-virgin olive oil
3 cloves garlic, peeled and smashed
1/4 cup raw walnuts, chopped
1/4 pound smoked tuna, shredded into small pieces
1/4 cup heavy cream
2 tablespoons parsley, chopped
Directions:
Add water to a large pot, salt, then bring to a boil. Add the linguine and cook about a minute less than the directions on the box advise. When the pasta is within a couple of minutes of being done, remove about about a 1/2 cup of the cooking water and set aside.
Over a medium heat, add oil to a medium skillet. When the oil is hot, add the smashed garlic to heat until translucent, about 30-60 seconds. Stir in the chopped walnuts and cook to heat through a bit about 1-2 minutes then add the tuna to heat a bit without cooking. Pour in the cream and stir to combine with the walnuts into a sauce.When the pasta is done, drain in a colander, then add to the skillet with the walnut-cream sauce and a bit of the reserved cooking water to moisten. Cook for about a minute then remove from heat to serve.
Garnish with the chopped parsley.