2 x 200g tins of tuna in olive oil, drained, flaked and oil reserved
2 garlic cloves, crushed
4 tinned or bottled anchovy fillets, finely chopped
2 large shallots, finely chopped
1 fresh red chilli, deseeded and finely chopped
2 tbsp drained baby capers
12 cherry tomatoes, halved
225g baby spinach leaves, coarsely shredded
salt and freshly ground black pepper
finely grated zest and juice of 1 small lemon
2 tbsp finely grated Parmesan cheese
Bring a large pan of salted water to the boil, add the linguine and cook according to the packet instructions, then drain.
Meanwhile, measure 2 tablespoons of oil reserved from the tuna tins into a large frying or sauté pan. Add the garlic, anchovies, shallots and chilli and fry over a high heat for 5-6 minutes until the shallots have softened. Add the capers, cherry tomatoes and spinach leaves and toss until the spinach is just wilting.
Tip the drained linguine and the flaked tuna into the pan. Season with a little salt and pepper and carefully toss together until combined, adding more oil if the mixture seems too dry.
Tip into a serving bowl and sprinkle with the lemon zest and juice and grated Parmesan to serve.