Spaghetti with Anchovy and Tuna

Ingredients:

• 350g/12oz spaghetti
• 2 tbsp olive oil
• 2 garlic cloves, each peeled and cut into quarters
• 4 anchovy fillets in oil, drained
• 250g/9oz canned tuna in olive oil, drained
• 50ml/2fl oz white wine
• 50g/2oz capers, rinsed and drained
• 2 tomatoes, diced
• 10 basil leaves
• 2 tbsp extra virgin olive oil
• sea salt and freshly ground black pepper

Cook the spaghetti in a large pot of boiling salted water for about 8 minutes, until al dente - tender but still firm to the bite. Meanwhile, heat the olive oil in a frying pan, add the garlic and fry over a gentle heat for 3 minutes. Add the anchovy fillets and cook very gently until almost melting. Increase the heat and add the tuna. Toss for a few minutes, then add the white wine and let it bubble for a few minutes to allow the alcohol to evaporate. Stir in the capers and tomatoes.
Drain the pasta, reserving 2-3 tbsp of the cooking water. Toss the spaghetti with the sauce, mix in the basil leaves and extra virgin olive oil and season to taste. Add a little of the cooking water if the pasta seems too dry, then serve.

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