PASTA WITH TUNA LEMON CAPERS AND CREAM
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 large clove garlic, minced
- 2 cups reduced-salt chicken stock (top-up with water to 2 cups if using 14.5 oz can)
- 1 tablespoon minced fresh Italian oregano or marjoram
- 1 large lemon, zested and juiced
- 6 ounces (2 1/2 cups) dried pasta shells, orecchiette, or thin spaghetti
- 2 tablespoons drained capers
- 1 6-7 ounce can of imported tuna in olive oil, drained of excess oil and broken into chunks
- 1/4 cup heavy cream
- Freshly ground pepper
- Salt
- Lemon wedges for serving
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