1 pound cooked spaghetti
21 ounces Italian Tuna in olive oil (3 cans), minced tuna
6 ounces high quality minced anchovy fillets (3 cans)
12-15 cloves Sliced garlic
2 sliced jalapeños
2 stick butter
1/3 cup olive oil
2 bunches Italian, chopped parsley
5 juice lemons
In low/medium heat combine oil and sliced jalapeño.
After 5 minutes add garlic and cook until opaque.
Add the anchovies and cook until dissolved.
Add butter.
Add minced tuna and heat through.
Add lemon juice and cook until evaporated and you have the flavor consistency desirable.
Add parsley.
Sauce can be made in advance to this point and heated up
Prepare spaghetti or alternative pasta
Add 1/3 cup of pasta water to warm tuna sauce.
When spaghetti is ready combine all and mix extensively until pasta has absorbed most of the "chunkiness" of the tuna mixture.
I only use a half stick of butter. 2 sticks?? RUFKM?
Removing the seeds from the jalapeños is a cardinal sin
You can also substitute red chili flakes for jalapeños
