Quick Tuna and Clam Pappardelle

Hey Jude's Note:

This is such a cool recipe! It's like a tuna noodle casserole combined with linguine in clam sauce. Great after-work dinner (which I always love).

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 red onion, chopped
• 2 tablespoons butter
• 8 ounces packages pappardelle pasta or 8 ounces packages wide egg noodles
• 2 tablespoons chopped parsley
• 1 teaspoon dill weed
• 1 teaspoon chopped capers
• 1/2 teaspoon fresh ground pepper
• 1 (16 ounce) can clam chowder (Wolfgang Puck is the best)
• 1 (6 ounce) can albacore tuna, drained
• lemon wedge

Directions:

1. Heat a large pot of water to a boil.
2. Combine onion and butter in a large skillet; cook over medium-high heat until onion is softened, about 5 minutes.
3. Add pappardelle (or egg noodles) to boiling water; cook according to package directions, drain, place in a large serving bowl.
4. Meanwhile, add parsley, dill weed, capers and pepper to the onion and butter in skillet; cook 1 minute and stir in clam chowder and tuna; cook, stirring occasionally, until hot throughtout, about 5 minutes.
5. Season to taste, if necessary.
6. Pour over pasta; toss to coat and serve with lemon wedges.

Reviews

[Don Bianco]

An excellent dish - simple and flavorful! The taste and texture of the correctly-cooked pasta are maintained, rather than turned gummy and bland in the oven. Naturally, the quality of the clam chowder used has a great impact on the finished product. A very nice change from the ordinary, though popular, cassarole.

[DoveChocolatierinKY]

Fantastic last minute throw together with stuff I had in my pantry. Thanks! My family was extremely pleased! I didn't have capers or even olives, so I just put in a touch of vinegar. Tasted great!