Finely chop shallot and garlic, cut tomatoes and bocconcini in half, and drain the tuna (saving the oil for frying shallots)
Fry shallot and garlic till tender (3-5minutes) then de-glaze pan with white wine and reduce, add cream and boil for 5 minutes.
Bring large pan of water to boil add 1 tbsp of salt and linguine and cook for 8-10 minutes.
Fold tuna into cream mixture, then the spinach, turn off the heat and add tomatoes, basil and bocconcini, stir in cooked linguine and serve.
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