{"id":11902,"date":"2024-03-19T09:35:55","date_gmt":"2024-03-18T20:35:55","guid":{"rendered":"https:\/\/lawsonsdryhills.co.nz\/?p=11902"},"modified":"2024-03-19T17:10:46","modified_gmt":"2024-03-19T04:10:46","slug":"sabato-callipo-chilli-tuna-lemon-and-caper-linguine","status":"publish","type":"post","link":"https:\/\/lawsonsdryhills.co.nz\/sabato-callipo-chilli-tuna-lemon-and-caper-linguine\/","title":{"rendered":"Sabato Callipo chilli tuna, Lemon, and Caper Linguine"},"content":{"rendered":"\n
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Try this delicious easy to prepare, tasty recipe from our friends at Sabato<\/a>. We suggest pairing it with our bright, fresh, aromatic Riesling!<\/p>\n\n\n\n

Serves 4<\/em>

1 packet\u00a0Girolomoni\u00a0linguine<\/a>
Extra virgin olive oil<\/a>
3 Tbsp\u00a0Pons capers<\/a>
6 small tins\u00a0Callipo tuna in chilli oil<\/a>
4 pieces\u00a0Sabato Julie Le Clerc preserved lemons<\/a>, chopped
Pons<\/a>\u00a0or\u00a0Colonna lemon extra virgin olive oil,<\/a>\u00a0drizzle
Italian parsley, chopped

Cook pasta in large pot of salted water for 4 minutes or until al dente, make sure to save some pasta water. Fry capers in tablespoon of olive oil until a little crispy. Add flaked tuna and all the chilli oil from the tins.

Add chopped preserved lemon to tagliatelle with leftover pasta water, fold through. Mix through fresh parsley and finish with a drizzle of lemon oil and good grind of black pepper.<\/p>\n\n\n