Ingredients:
1 red onions, chopped
2 tablespoons butter
8 ounces packages pappardelle pasta or 8 ounces packages wide egg noodles
2 tablespoons chopped parsley
1 teaspoon dill weed
1 teaspoon chopped capers
1/2 teaspoon fresh ground pepper
1 (16 ounce) cans clam chowder ( Wolfgang Puck is the best)
1 (6 ounce) cans albacore tuna, drained
lemon wedges
Directions:
Heat a large pot of water to a boil.
Combine onion and butter in a large skillet; cook over medium-high heat until onion is softened, about 5 minutes.
Add pappardelle (or egg noodles) to boiling water; cook according to package directions, drain, place in a large serving bowl.
Meanwhile, add parsley, dill weed, capers and pepper to the onion and butter in skillet; cook 1 minute and stir in clam chowder and tuna; cook, stirring occasionally, until hot throughtout, about 5 minutes.
Season to taste, if necessary.
Pour over pasta; toss to coat and serve with lemon wedges.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.