Spaghetti with Artichokes and Tuna

by Rachael Ray Show Staff 3:00 AM, April 5, 2013

Aired April 5, 2013

Serves 4
For the Breadcrumbs:
2 tablespoons EVOO Extra Virgin Olive Oil
4 tablespoons butter
6 filets of anchovy, optional
4 cloves garlic, chopped
About 1 cup panko breadcrumbs
Zest of 1 lemon
1 teaspoon crushed red pepper flakes
About 3 tablespoons chopped flat leaf parsley
1/2 cup grated Parmigiano-Reggiano cheese
2 tablespoons olive oil, 2 turns of the pan
2 tablespoons butter
3 shallots, chopped
4 cloves garlic, chopped
2 cans tuna, drained and flaked into small chunks
2 pouches, cans or defrosted boxes artichoke hearts, drained and sliced lengthwise
2 tablespoons chopped fresh thyme
Pepper to taste
1 cup dry vermouth or white wine
Juice of 1 lemon
1 pound spaghetti

Heat a large pot of water to boil.

For the breadcrumbs, heat EVOO, 2 turns of the pan, in a small skillet. Melt butter into oil, add anchovies and stir until they break up and melt into sauce. Add garlic and swirl for 2 minutes; add panko, lemon zest and chili flakes, and toast until deeply golden and fragrant; remove from heat and cool. Combine with parsley and cheese, and set aside.

Heat a large skillet over medium high heat with olive oil, 2 turns of the pan. Add shallots and garlic, and stir 3 minutes. Add tuna and heat through. Add artichokes and thyme, season with salt and pepper. Swirl in vermouth or wine. Reduce heat to low.

Season the boiling pasta water with salt and cook pasta to al dente. Add 1 cup starchy cooking water and lemon juice to sauce then drain pasta. Toss pasta sauce, adjust seasonings and serve topped with breadcrumbs.