Linguine with tuna, leeks and capers

Method

1. Wash and cut the leeks into small pieces.
2. Gently braise them in a pan with a drizzle of olive oil. When they start to turn slightly golden and crispy add the chopped capers and the chopped parsley.
3. After few seconds add the drained tuna, in chunks. Set aside.
4. Cook the linguine in hot salted water.
5. Before draining, remember to set aside a spoonful of pasta water to aid with the tossing and stirring of the pasta and sauce.
6. Drain al dente, toss in the pan with the dressing.
7. Add a little of the cooking water, sprinkle with grated Parmigiano and serve.

Chef's tip

You can top the dishes with some more chopped parsley before serving.

Serving suggestion

Serve with vegetable- or fish-based courses.

Wine selection

Prosecco, Astraio, Pinot grigio, Riesi or Gewürztraminer.

Family tip

To cook the linguine, we recommend using 1 litre of water for every 100 g of pasta.

Dish history

This is a very simple, yet amazingly tasting, pasta recipe! The sweet leek flavour meets the savourier tuna fish and capers on a bed of linguine. To crown it all, a dusting of Parmigiano Reggiano. A mouth-watering experience!