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Tuna pasta sauce with linguine

Grated fresh ginger is the secret to this easy tuna pasta recipe from Antonio Carluccio. A store cupboard favourite!

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  • 375g/13oz dried linguine
  • 4 tbsp extra virgin olive oil
  • 3 tbsp finely chopped parsley
  • 2 garlic cloves, finely chopped
  • 1 small chilli pepper, finely chopped
  • 1cm/½in fresh ginger root, thinly sliced
  • 450g/1lb carton or bottle passata
  • 400g tin of tuna fish in oil, drained and roughly chopped
  • salt and freshly ground black pepper