I started off by gently frying some garlic, anchovy, chilli and a tiny pinch of cinnamonin in olive oil. Then added tuna and halved baby plumb tomatoes.
Whilst doing this I boil linguine in salted water, the pack says 10 minutes but I take it out and cook it in the sauce with some of the pasta water for the last 2 or 3.
Then I grate in the zest of half a lemon and squeeze in the juice, add finely chopped parsley, and a drizzle of extra virgin olive oil.
Serve up with a some wild rocket and some fried breadcrumbs (made from stale sourdough wizzed up with chilli and garlic) lovely with a bottle of crispy white!