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Fish and Shellfish, Mains, Quick and Easy

Linguine with tuna and squash blossoms

Linguine with tuna and squash blossoms
Los Angeles Times

Only a cook could love flowers that have no scent, no long stems, no glamour and, worst of all, no vase life. But somehow I always feel like the winner when everyone else at my farmers market is staggering under ... Read more

Total time: 20 minutes | Serves 4 to 6
  • 14 large squash blossoms
  • 1/3 cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried red pepper flakes
  • Salt
  • 1 (7-ounce) jar Italian tuna packed in olive oil, drained
  • 1/2 cup chicken stock
  • 1 pound linguine

Step 1Rinse the blossoms and pat dry. Remove the pistils if you like. Slice crosswise into thin strips (if blossoms are particularly large, slice lengthwise first). Set aside strips from 2 blossoms for garnish.

Step 2Bring a large pot of water to a rolling boil.

Step 3Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the garlic and pepper flakes and cook until softened but not browned. Stir in the blossoms and season well with salt. Flake the tuna into the pan. Cook, stirring, until the blossoms are softened, about 2 to 3 minutes. Add the stock and continue cooking 5 minutes. Keep warm while cooking the pasta.

Step 4Add salt to the boiling water, then add the linguine and cook until al dente, according to package directions. Drain well, then immediately transfer to the skillet. Toss until all ingredients are mixed. Serve at once.

Note: Use the best olive oil, chicken stock, tuna and pasta you can find. Look for the tuna at Italian markets.


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