linguine With Sicilian tuna Marinara * 3 T. (three Times Around The Pan) Extra Virgin olive oil * 4 cloves garlic, Minced A Couple Shake Crushed red pepper flakes * 1 Can Albacore tuna, Packed in water, Drained And Broken up With a Fork (12 Oz) * 1 Can (28 Oz) Crushed tomatoes * 1 Palmful Chopped Fresh Flat Leaf parsley * 1 Pound linguine, Cooked Until al Dente Source: Rachel Ray
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