- 5 tablespoons [75 mL] extra virgin olive oil
- 1 onion, finely diced
- 1 pound [454 g] fresh yellow tall tuna, cut into 1 inch [2.5 cm] cubes
- 6 anchovy fillets, chopped
- 4 cloves garlic, minced
- 1/2 cup [125 mL] green olive slices
- 12 fresh clams, scrubbed
- 3/4 cup [190 mL] white wine
- 2 cups [500 mL] fresh Italian plum tomatoes, peeled, seeded and diced
- 1 [5-ounce / 142-mL] can baby clams, with juice
- 1/3 cup [80 mL] freshly chopped flat-leaf parsley
- 1/4 cup [60 mL] freshly chopped basil
- 1 pound [454 g] spaghettini noodles
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- Into a large skillet, heat 3 tablespoons [45 mL] of the olive oil over medium-high heat.
- Cook onion dices, stirring for approximately 3 minutes, until golden.
- Add tuna cubes and anchovy fillets; cook, stirring, for 2 minutes.
- Stir in minced garlic and green olives slices; cook for 1 minute more.
- Add scrubbed fresh clams, white wine and Italian tomato dices; bring to a boil and cook for 5 minutes.
- Add canned baby clams with juice; leave to simmer, partly covered for 10 minutes, until sauce is slightly reduced.
- Mix in chopped flat-leaf parsley, and basil.
- Meanwhile, boil pasta noodles into a large pot of boiling salted water until 'al dente', tender yet still firm.
- Drain well.
- Transfer into a large pasta bowl and spoon tuna fish sauce all over; toss.
- Drizzle with remaining olive oil, and serve immediately.
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