Pasta Light/1998

Fusilli with Tuna and Pine Nuts
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 30 minutes 35 minutes 437 8g 5g 570mg 70g 25g 17mg


INGREDIENTS:
12 ounces fusilli pasta 1 teaspoon olive oil 1 red bell pepper, diced
4 scallions, finely chopped 3 cloves garlic, minced 3/4 teaspoon dried basil
1/2 teaspoon dried oregano two 8-ounce bottles clam juice 1/4 cup dry white wine
1/2 teaspoon red pepper flakes 1 teaspoon anchovy paste 2 teaspoons cornstarch mixed with 1 tablespoon water
2 tablespoons pine nuts, toasted 2 tablespoons capers, rinsed and drained 6-ounce can water-packed tuna, drained and flaked
1/4 cup chopped fresh parsley 2 tablespoons fresh lemon juice



1 In a large pot of boiling water, cook the fusilli until just tender. Drain well.
2 Meanwhile, in a large nonstick saucepan, heat the oil until hot but not smoking over medium heat. Add the bell pepper and cook until crisp-tender, about 4 minutes. Add the scallions, garlic, basil, and oregano and cook until warmed through, about 3 minutes.
3 Add the clam juice, wine, red pepper flakes, and anchovy paste. Bring to a simmer and cook for 4 minutes to reduce slightly. Stir in the cornstarch mixture and cook, stirring, until slightly thickened, about 2 minutes.
4 Remove the pan from the heat and stir in the pine nuts, capers, tuna, parsley, and lemon juice. Add the pasta, toss well, and let stand for 5 minutes to absorb the liquid. Divide the mixture among 4 bowls and serve.
5 HELPFUL HINT: To toast the pine nuts, spread them out on a small baking pan and cook them in a 350 oven for 8 to 10 minutes; shake the pan occasionally to keep the nuts from scorching, and turn them out of the pan as soon as they're done.

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