Region: Italy
Category: Pasta with Fish
Season: Any
Difficulty: Easy and Quick
When my children were little they actually would ask me to make this favorite 
preparation. I first had it myself while waiting for a train in Milan. It is so subtle, simple, and satisfying. Bavette is a Tuscan name for fettuccine.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 20 minutes
1 pound fettuccine
12 ounces tuna canned in water, drained
6 tablespoons unsalted butter
Leaves from 12 sprigs parsley, finely chopped
1. Bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente. Drain without rinsing.
2. Meanwhile, in a large skillet or flame-proof casserole, melt the butter with the parsley over medium-high heat. Remove from the heat once the butter has melted and begins to bubble. Stir in the tuna. Toss with the pasta and serve immediately without cheese.
Variation:
Note:
Posted: 12/18/2006