Linguini With Tuna, Walnuts, Lemon and Herbs

• walnuts, chopped↗3⁄4 cup
• linguine↗1 lb
• olive oil↗1⁄3 cup
• garlic cloves, minced↗4
• cans tuna packed in oil↗2

  (6 ounce)

• lemons, zest of↗2
• lemon juice↗2 teaspoons
• salt↗3⁄4 teaspoon
• black pepper↗1⁄2 teaspoon
• mixed fresh herbs, chopped (parsley, chives and thyme)1⁄2 cup

Step-by-step instructions

1. 1

   In a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes.

2. 2

   In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Drain.

3. 3

   Meanwhile, in a large frying pan, heat the olive oil over moderate heat.

4. 4

   Add the garlic and cook, stirring for 1 minute. Stir in the tuna and its oil and break up the tuna with a fork.

5. 5

   Remove from heat. Toss the linguini with the tuna mixture, lemon zest, salt, pepper, herbs and walnuts.