Linguine with Tuna, Walnuts, Lemon, and Herbs

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Ingredients

1. 3/4 cup walnuts, chopped
2. 1 pound linguine
3. 1/3 cup olive oil
4. 4 cloves garlic, minced
5. 2 6-ounce cans tuna packed in oil
6. 2 teaspoons grated lemon zest (from 2 lemons)
7. 2 teaspoons lemon juice
8. 3/4 teaspoon salt
9. 1/2 teaspoon fresh-ground black pepper
10. 1/2 cup mixed chopped fresh herbs, such as parsley, chives, and thyme

1. In a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes.
2. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain.
3. Meanwhile, in a large frying pan, heat the olive oil over moderate heat. Add the garlic and cook, stirring, for 1 minute. Stir in the tuna and its oil and break up the tuna with a fork. Remove from the heat. Toss the linguine with the tuna mixture, the lemon zest, lemon juice, salt, pepper, herbs, and the toasted walnuts.