Linguine with tuna and squash blossoms

Time 20 minutes
Yields Serves 4 to 6
Linguine with tuna and squash blossoms
(Los Angeles Times)

Rinse the blossoms and pat dry. Remove the pistils if you like. Slice crosswise into thin strips (if blossoms are particularly large, slice lengthwise first). Set aside strips from 2 blossoms for garnish.


Bring a large pot of water to a rolling boil.


Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the garlic and pepper flakes and cook until softened but not browned. Stir in the blossoms and season well with salt. Flake the tuna into the pan. Cook, stirring, until the blossoms are softened, about 2 to 3 minutes. Add the stock and continue cooking 5 minutes. Keep warm while cooking the pasta.


Add salt to the boiling water, then add the linguine and cook until al dente, according to package directions. Drain well, then immediately transfer to the skillet. Toss until all ingredients are mixed. Serve at once.

Use the best olive oil, chicken stock, tuna and pasta you can find. Look for the tuna at Italian markets.

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