Spaghetti With Tuna Fish Sauce

A community recipe by Katie Mason

Not tested or verified by Nigella.com

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Introduction

This is soooo Nigella! VERY simple, VERY quick with MAXIMUM taste results. Also it is a meal for the whole family. What more could you ask for?! I have served it with a green salad for a homely friends dinner party too and it was extremely well received. The cooking smell alone from this dish is incredibly welcoming. It is one of my families absolute favourites. It comes from a 1980's St Michael (M&S) cookbook I got for a wedding present entitled 'The Busy Cook's Book'! Enjoy! (I would love Nigella to try this recipe as ever since I watched her very first programme and read her books I thought - WOW Nigella would ADORE my tuna spaghetti recipe!)

Ingredients

Serves: 4

Metric Cups

400 grams spaghetti (roughly)
2 teaspoons vegetable oil
50 grams butter
1 clove garlic (peeled and finely chopped)
2 tablespoons olive oil
200 millilitres chicken stock
3 tablespoons dry sherry (or works well with 6 tablespoons of red wine)
225 grams canned tuna (drained and flaked)
3 tablespoons fresh parsley (chopped)
black pepper (freshly ground)
2 tablespoons single cream

14⅛ ounces spaghetti (roughly)
2 teaspoons vegetable oil
1¾ ounces butter
1 clove garlic (peeled and finely chopped)
2 tablespoons olive oil
7 fluid ounces chicken broth
3 tablespoons dry sherry (or works well with 6 tablespoons of red wine)
7⅞ ounces canned tuna (drained and flaked)
3 tablespoons fresh parsley (chopped)
black pepper (freshly ground)
2 tablespoons heavy cream

Method

Spaghetti With Tuna Fish Sauce is a community recipe submitted by Katie Mason and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preparation time: 5 minutes Cooking time: 20 minutes

Bring a large pan of water to the boil and add 2 teaspoons of salt and the vegetable oil. Cook the spaghetti for 12-13 minutes, or until it is just tender. Drain it in a colander and run hot water through it.

Drain again, return to the pan, stir in half the butter and keep the spaghetti warm. (I have just copied this from the book - however, I just cook spaghetti the normal way without all the draining - I think this must have been an 80's thing!)

Fry the garlic in the olive oil and remaining butter over moderate heat for 2 minutes. Pour on the stock and sherry and boil rapidly for 5 minutes to reduce the liquid.

Stir in the tuna fish and 2 tablespoons of the parsley. Add salt (only if you think you need it as the tuna is already quite salty) and pepper and stir in the cream. Taste and adjust the seasoning, if necessary.

Turn the spaghetti into a heated serving dish, pour on the sauce and toss lightly.

Garnish with the remaining parsley.

Preparation time: 5 minutes Cooking time: 20 minutes

Fry the garlic in the olive oil and remaining butter over moderate heat for 2 minutes. Pour on the stock and sherry and boil rapidly for 5 minutes to reduce the liquid.

Turn the spaghetti into a heated serving dish, pour on the sauce and toss lightly.

Garnish with the remaining parsley.