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Source: Food and Wine Quick from Scratch

Linguine with Tuna, Capers, and Olives
When it comes to making quick, delicious pasta sauces, Italians hold canned tuna in high regard. We complement it with Provençal herbs and orange zest. If you’re a lemon-zest fan, try that instead of the orange.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 12 minutes
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2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon dried sage
1/4 teaspoon dried rosemary
3/4 teaspoon grated orange zest, (from 1/2 orange)
1 tablespoon capers, drained, chopped
1/4 cup green olives, chopped
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 six-ounce cans tuna in olive oil
wine vinegar
3/4 pound linguine
2 tablespoons fresh parsley, chopped




In a medium frying pan, heat the oil over moderately low heat. Add the garlic, sage, and rosemary and stir until the garlic just starts to brown, 2 to 3 minutes. Stir in the orange zest, capers, olives, salt, pepper, and the tuna with its oil. Remove from the heat; stir in the vinegar.

In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the pasta and toss with the tuna sauce and parsley.


Wine Recommendation: A robust French rose from the southern Rhone appellation of Tavel will serve these Mediterranean ingredients well. Earthy and full of roasted raspberry flavor, Tavels are among the most full-bodied of roses.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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