Friends are coming for dinner and your fridge is almost empty...do not worry you can always realize a delicious dish!
I lived in via Genova, 13 in Rome when my beloved flatmate Sergio and I prepared this pasta.
400 gr linguine (serving 4)
200 gr canned tuna in evo oil or in water
1 garlic clove
Set a skillet over medium high heat with a tbs of evo oil and the breadcrumbs until golden brown and put aside.
In the same skillet, clean with a paper towel, add 2 tbs of oil, the garlic clove crushed and fresh chili, add the tuna (If in oil, drip well) and cook for 4/5 min.
Drain the pasta al dente and mix with the tuna sauce.
Serve with the breadcrumbs, the lemon zest and the chives.