From gt@at-dot.org Thu Feb 7 00:15:59 GMT 2002 On Wed, 6 Feb 2002 20:30:37 +0000 (UTC), "t'other Allen" wrote: > Here, how does one go about making tuna pasta? Every time I try, it tastes > horrid. > > Anyone got a receipt? Ingredients: Enough pasta (I like tagliatelle verde. Choose what you like best.) Enough extra virgin olive oil. Balsamic vinegar. Tinned tuna in water (not oil or brine, just water). Parmesan in a lump (not dried, pre-grated toenail cheese). Salt. Black peppercorns in a pepper grinder (not pre-ground black pepper). Too much crushed garlic. Method: Stick as many plates as you need in the oven to warm (this is important as the only cooked bit is the pasta and it cools down quickly when you start mixing). Boil the pasta in lots of salted water, with a splash of oil and some of the garlic. Pre-grind lots of black pepper. While the pasta is boiling, grate the parmesan and drain the tuna. Mash the tuna with a fork. When cooked, drain the pasta and splash on some balsamic vinegar. Mix. Add the tuna, half the parmesan, half the pepper, the rest of the garlic and enough olive oil to make the tuna moist. Mix. Add the rest of the parmesan, the rest of the pepper and, if required, more oil. Mix. Serve on to hot plates. Eat. Warnings: May give you indigestion in the middle of the night. Not advisable prior to a hot date with someone you did not previously know. In fact, not advisable if you have any sort of social engagement in the next couple of days. Raw garlic is a lot more pungent than cooked garlic. Not the Beatles. Giles.