1 box linguine 2 salt-packed anchovies (rinsed to remove the salt) 1 can tuna (drained) 1 pkg domestic mushrooms 3 tablespoons extra virgin olive oil 2 cloves garlic ¾ cup diced tomatoes salt and pepper to taste one tablespoon chopped parsley
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Clean the two garlic cloves by removing the two ends and the outer skin. Carefully clean the mushrooms by cutting off the root end of the stem and brushing the surface with a damp cloth. Cut the mushrooms into thin, even slices.
Blanch the tomatoes in boiling water for 20 seconds, peel, seed and chop. Heat half the oil in a pan over medium heat and add one clove of garlic, which must be removed as soon as it browns. Add the mushrooms, season with salt and pepper and cook over high heat.
In another pan over medium heat, heat the remaining oil and add the second clove of garlic, which must also be removed as soon as it browns. Add 2 washed, boned and chopped anchovies, and as soon as they brown add the seeded and chopped tomatoes.
Cook until the sauce is thick and smooth, about 15 minutes, Cut up the tuna on a cutting board, season it with a little salt and a generous sprinkling of pepper, add it to the sauce and cook for another 4-5 minutes.
Then add the mushrooms to the sauce. Meanwhile, cook the bavette in a large pot of salted boiling water for the time indicated on the package. Drain the pasta, dress with the sauce and serve.