Smokey, briney fish, complemented by the warm heat of Hakka-ish Chili Crisp, and it’s ready in under 15 minutes.
- 1 can of canned tuna - we used Scout Smoked Tuna
- 100g dried bucatini
- 1 tsp olive oil
- 1 garlic clove
- ½ a lemon
- 2 tbsp salt
- Handful of fresh parsley
- 2 tbsp parmigiano reggiano
- 2 tbsp Hakka-ish Chili Crisp
- Bring a pot of water to a boil and add the salt. Add the pasta and cook 1 or 2 minutes less than the package instructions.
- Heat a pan over a medium heat, and add the olive oil. Thinly slice the garlic, and add to the pan. Cook for 10-15 seconds, and add a ladle of the pasta water. Turn the heat off.
- Open the can of tuna and remove the fish with a fork, reserving the oil. Add to the pan with the garlic, and stir to combine.
- When the pasta is ready, add it to the pan. Turn the heat back up to high and let it come to a boil. Cook for a minute, stirring constantly, to finish cooking the pasta. Roughly chop the parsley and add to the pan, along with the juice of the lemon and half of the Hakka-ish.
- To serve, grate over the parm, and spoon over the remaining Hakka-ish.