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Spaghetti with Cured Tuna Heart Powder

Spaghetti with Cured Tuna Heart Powder


Chris Cosentino’s

Spaghetti with Cured Tuna Heart Powder

Serves 4



½ cup extra virgin olive oil

1 tablespoon Aleppo pepper

2 cloves garlic, thinly sliced

1 pound spaghetti, preferably Italian

1 bunch oregano, coarsely chopped

2 bunches Italian parsley, finely chopped, to yield ½ cup

1 ounce Tuna Heart Powder

Zest of 2 lemons

4 egg yolks



Heat 6 quarts water to a boil and add 2 tablespoons salt.


In a large sauté pan, heat olive oil, Aleppo pepper, and garlic over low heat until just fragrant, about 2 minutes. Remove from heat. Cook spaghetti according to package instructions until just al dente. While spaghetti is cooking, warm the serving bowls.


Drain spaghetti and add into oil mixture in the sauté pan. Turn to medium heat. Add parsley, oregano, and lemon zest. Toss to mix well and pour into warmed serving bowls. Top each serving with 1 egg yolk, sprinkle with tuna heart powder and serve immediately.




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