• 1/4 cup olive oil
• 2 shallots, finely chopped
• 3 scallions with green tops, chopped
• 10 large fresh basil leaves, finely shredded
• 28 pitted Kalamata olives
• 1 can albacore tuna packed in water
• 1 medium sweet red pepper, cut into thin strips
• zest of lemon
• 2 Tspns freshly squeezed lemon juice
• sea salt and freshly ground pepper
• 1 pkg (500 gm) fettuccine

In a large saucepan, sauté shallots, scallions and red pepper in olive oil about 5 minutes, stirring frequently. Add basil, olives, tuna, lemon zest, and lemon juice. Season to taste with salt and pepper and stir until well heated. Set aside and cover to keep warm. Meanwhile, bring a large pot of water to a rolling boil over high heat. Add pasta and 1 tablespoon of sea salt. Cook pasta according to package directions. Drain pasta and add to tuna-olive mixture. Toss well and briefly reheat before serving. Makes 4 servings