Linguine with Tuna, Garlic-Anchovies-Chili Sauce and Mint

PREP INSTRUCTIONS

1. Melt 3 tbsp butter in a pan and toast your breadcrumbs. Set aside.
2. Cook linguine in salted water until al dente.
3. Once the linguine is almost cooked, start making your sauce. In a heavy saucepan on medium low heat, add olive oil, chili flakes, garlic and anchovies. Let this cook until garlic is translucent, and anchovies have melted down.
4. Add cooked linguine to your saucepan and ¼ cup of the pasta water cooking liquid. Season with salt and add in 4 tbsp of butter. Coat your pasta until a thick sauce has been created. Once finished, remove from the heat and add in tuna with the olive oil.
5. Plate your pasta. Garnish with fresh mint leaves or basil and toasted breadcrumbs.

This recipe has been created by Chef Erica Karbelnik, Top Chef Canada’s season 9 winner!