MIDNIGHT PASTA WITH TUNA, PANCETTA AND SPINACH

MIDNIGHT PASTA WITH TUNA, PANCETTA AND SPINACH image

Yield Serves 4.

Number Of Ingredients 9

3/4 lb spaghetti or thin linguine
1/4 cup , plus 2 tbsp extra virgin olive oil
3 large garlic cloves, thinly sliced
3 oz thinly sliced pancetta or bacon, coarsely chopped (1/2) cup
3/4 tsp crushed red pepper
1/2 c thawed frozen chopped spinach, squeezed dry
1 6-oz can imported oil-packed (Italian) tuna, drained and flaked
1/4 cup dry white wine
salt

Steps:

Cook the spaghetti in a large pot of boiling salted water until al dente. Meanwhile in a large skillet, heat 1/4 cup olive oil until shimmering. Add the garlic and cook over moderate heat until fragrant, about 30 seconds. Add the pancetta and crushed red pepper and cook, stirring occasionally, until the pancetta is golden and crisp, about 5 minutes. Add the spinach and tuna, breaking up the tuna with a spoon. Add the wine and cook until nearly evaporated about 1 minute. Drain the spaghetti, reserving 1/2 cup of the cooking liquid. Add the pasta and reserved cooking liquid to the skillet and cook over moderate heat, tossing, until the liquid is nearly absorbed, about 1 minute. Drizzle with the remaining 2 tbs oil, season with salt. Serve immediately.