Linguine with No-Cook Lemon Tuna Sauce

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Finely chop the pitted olives, capers, and parsley.
   ▶ ≈0:12
2. 2
   Transfer the chopped mixture to a bowl, then grate in the garlic and lemon zest.
   ▶ ≈0:25
3. 3
   Add the Calabrian chili paste (or hot pepper flakes) and lemon juice, starting with half a lemon if you prefer it less tangy.
   ▶ ≈0:38
4. 4
   Add the drained tuna and extra virgin olive oil, mix well. Add a bit more lemon juice if desired, and season with a pinch of salt.
   ▶ ≈0:51
5. 5
   In a separate pot of well-salted boiling water, cook the linguine until al dente.
   ▶ ≈1:16
6. 6
   Add the cooked linguine along with a splash of the starchy cooking water to the tuna mixture. Toss continuously for a couple of minutes so the starch emulsifies the sauce until smooth and glossy.
   ▶ ≈1:17