Muscle Shell Pasta

Ingredients

• 1 can tuna in natural water (185 g drained weight)
• 1 bunch parsley
• 1 Garlic clove
• 3 tbsp olive oil
• 1 tsp grated lemon zest
• juice of 1 lemon
• Salt
• freshly ground pepper
• 500 g conchiglie pasta
• 2 tbsp butter
• 30 g freshly grated Parmesan

Instructions

1. 1.

   Drain the tuna. Rinse the parsley (reserve some for garnish), shake dry, and roughly chop. Peel the garlic.

2. 2.

   Heat olive oil, press in garlic, add parsley and lemon zest, sauté briefly. Stir in lemon juice. Season with salt and pepper. Break tuna into pieces and let it mingle with the sauce.

3. 3.

   Cook pasta in plenty of salted water according to package directions until al dente. Drain and set aside. Return pasta to pot.

4. 4.

   Add butter in small chunks, fold in tuna with sauce, mix well. Sprinkle Parmesan on top and garnish with parsley before serving.