Fettucine with fresh cream tuna sauce

Fettucine with fresh cream tuna sauce

(Fettucine – ribbon noodles)

300g fettucine

30g butter

5ml chopped garlic

2tins tuna chunks (in water – drained)

250ml fresh cream (add more cream if necessary)

10ml mixed herbs

5ml paprika

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.

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