500 g (1 lb 2 oz) spaghetti
1 tbsp olive oil
25 g (1 oz) 2 tbsp butter
black olives, to serve (optional)
200 g (7 oz) can tuna, drained
60 g (2 oz) can anchovies, drained
250 ml (9 fl oz) 1 cup olive oil
250 ml (9 fl oz) 1 cup roughly chopped fresh, flat-leaf parsley
150 ml (1/4 pint) 2/3 cup creme fraiche
salt and pepper
1. Cook the spaghetti in a large saucepan of salted boiling water, adding the olive oil, for 8 - 10 minutes or until tender. Drain the spaghetti in a colander and return to the pan. Add the butter, toss thoroughly to coat and keep warm until required.
2. Remove any bones from the tuna and flake into smaller pieces, using 2 forks. Put the tuna in 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 with salt and pepper.
3. Warm 4 plates. Shake the saucepan of spaghetti over a medium heat for a few minutes or until it is thoroughly warmed through.
4. Pour the sauce over the spaghetti and toss quickly, using 2 forks. Serve immediately with a small dish of black olives, if liked.
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