ASK's Tuna Anchovy Pasta

This is a tasty number, a specialty from Ali-Sevket from our DC days, minus the splattering grease!  Michelle does an excellent interpretation of it each time.

linguine or spaghetti

canned tuna (oil)

tin of anchovies

garlic

tomato paste

EVOO

maldon sea salt

dried pepperoncini

lemon

parsley

1. saute the garlic & pepperoncini in EVOO, add anchovies until they melt, followed quickly by the tuna
2. as above cooks, add squeeze of tomato paste
3. add very generous handful of chopped parsley at end
4. do not add any pasta water to loosen up--beauty of dish is the dryness (specifically the concentrated taste of the oily tuna) which can be loosened up once on your plate with more EVOO and squeeze of lemon
5. season with salt, if you like