Ingredients
For the breadcrumbs:
2 tablespoons extra virgin olive oil (EVOO)
4 tablespoons butter
6 anchovy fillets (optional)
4 cloves garlic, chopped
About 1 cup panko breadcrumbs
Zest of 1 lemon
1 teaspoon crushed red pepper flakes
About 3 tablespoons flat leaf parsley, chopped
1/2 cup grated Parmigiano Reggiano cheese
2 tablespoons olive oil
2 tablespoons butter
3 shallots, chopped
4 cloves garlic, chopped
2 cans tuna, drained and flaked into small chunks
2 pouches, cans or defrosted boxes artichoke hearts, drained and sliced lengthwise
2 tablespoons fresh thyme, chopped
Salt and pepper, to taste
1 cup dry vermouth or white wine
1 pound spaghetti
Juice of 1 lemon
Preparation
Heat a large pot of water to boil.
For the breadcrumbs, heat the EVOO, two turns of the pan, in a small skillet. Melt the butter into the EVOO; add the anchovies and stir until they break up and melt into the sauce. Add the garlic and swirl for 2 minutes, then add the panko, lemon zest and chili flakes and toast until deeply golden and fragrant; remove from the heat and cool. Combine with the parsley and cheese and set aside.
Heat a large skillet over medium high heat with the olive oil, two turns of the pan. Add the shallots and garlic and stir for 3 minutes. Add the tuna and heat through. Add the artichokes and thyme; season with salt and pepper. Swirl in the vermouth or wine. Reduce the heat to low.
Season the boiling pasta water with salt and cook the pasta to al dente. Add 1 cup of the starchy cooking water and the lemon juice to the sauce, then drain the pasta. Toss the pasta sauce; adjust the seasonings and serve topped with the breadcrumbs.
