recipes

tuna, lemon and chilli linguini

• 300g linguini or spaghetti
• 2 tablespoons olive oil
• ½ teaspoon chilli flakes
• 2 cloves garlic, crushed
• ⅓ cup salted capers, rinsed and dried
• ⅓ cup (80ml) lemon juice
• sea salt and cracked black pepper
• 1½ cups shredded rocket (arugula) leaves
• 150g sashimi tuna, finly chopped
• shaved parmesan, to serve

Cook the pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente. Drain and keep warm. Return the pan to the heat, add the oil, chilli flakes, garlic and capers and cook for 2 minutes. Return the pasta to the pan, add the lemon juice, salt and pepper and toss to combine. Divide the pasta between serving plates and top with the rocket, tuna and parmesan. Serves 4.