Quick Tuna and Clam Pappardelle |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is such a cool recipe! It's like a tuna noodle casserole combined with linguine in clam sauce. Great after-work dinner (which I always love). Ingredients:
1 red onion, chopped |
2 tablespoons butter |
8 ounces packages pappardelle pasta or 8 ounces packages wide egg noodles |
2 tablespoons chopped parsley |
1 teaspoon dill weed |
1 teaspoon chopped capers |
1/2 teaspoon fresh ground pepper |
1 (16 ounce) can clam chowder (wolfgang puck is the best) |
1 (6 ounce) can albacore tuna, drained |
lemon wedge |
Directions:
1. Heat a large pot of water to a boil.
2. Combine onion and butter in a large skillet; cook over medium-high heat until onion is softened, about 5 minutes.
3. Add pappardelle (or egg noodles) to boiling water; cook according to package directions, drain, place in a large serving bowl.
4. Meanwhile, add parsley, dill weed, capers and pepper to the onion and butter in skillet; cook 1 minute and stir in clam chowder and tuna; cook, stirring occasionally, until hot throughtout, about 5 minutes.
5. Season to taste, if necessary.
6. Pour over pasta; toss to coat and serve with lemon wedges.
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