Creamy Tuna Pasta al Limone with Anchovy Breadcrumbs

Recipe by Sara Tane

Serves 4

Cook Time 30 minutes

This dish is creamy, buttery, and the just the right amount of zesty. Our Albacore Tuna with Spanish Lemon is a seamless addition of protein that blends into every bite and the anchovy breadcrumbs add a savory touch that will you scraping the pasta pot!

This Recipe Features:

Albacore Tuna with Spanish Lemon (3-Pack)

$32.00

This Recipe Features:

Albacore Tuna with Spanish Lemon (3-Pack)

$32.00

Ingredients

• 2 tins Fishwife Lemon Tuna, flaked
• 4 Fishwife anchovy filets
• 12 ounces long pasta shape, such as spaghetti, bucatini, or linguine
• 4 tablespoons butter, divided
• ½ cup panko breadcrumbs
• 2 tablespoons olive oil, plus more for drizzling
• 2 lemons, zested and juiced
• ½ cup heavy cream
• ½ cup freshly grated Parmesan, plus more for serving
• Kosher salt and freshly ground black pepper, to taste

Directions

Melt 2 tablespoons butter in a small skillet. Add breadcrumbs and toss to coat in butter. Add anchovies and use the back of a spatula to break them up into the breadcrumbs. Cook until breadcrumbs are golden brown, 5-6 minutes. Transfer to a small bowl.
Bring a large pot of heavily salted water to a boil. Drop pasta and cook until al dente, reserving about 1 cup pasta water.
In a large skillet, melt remaining 2 tablespoons of butter with oil over medium high heat. Add lemon zest and cook until fragrant, 1 minute. Add tuna, lemon juice, and heavy cream, and cook until sauce is slightly reduced, 3 minutes.
Once pasta is done cooking, use tongs to transfer directly from cooking water. Add parm and pasta water as needed to create a thin, glossy sauce. Season to taste with salt and pepper.
Twirl into bowls and top with breadcrumbs, parm, lemon zest, and olive oil. Serve immediately