(Fettucine – ribbon noodles)
5ml chopped garlic
2tins tuna chunks (in water – drained)
250ml fresh cream (add more cream if necessary)
10ml mixed herbs
5ml fish spice
3tbsp chopped parsley
salt and pepper to taste
Pour 4 litres of water into a large pot and place over high heat. Melt butter in saucepan over medium heat. Add garlic and cook till it sizzles.
Add drained tuna, seasonings and salt.
Pour in cream, stirring to blend and simmer gently. Stir in parsley.
Boil pasta with 10ml salt and 5ml oil, stirring well.
When pasta is al dente, drain and toss into sauce.
Serve at once, garnish with freshly chopped parsley.