Summary

Ingredients

• 500 g spahetti
• 1 can tuna, in its own juice
• 1 onion (s)
• 1 clove garlic
• some anchovy paste, if you like
• 100 ml white wine
• 300 g crème fraîche
• 100 ml cream
• Lemon juice
• 50 g herkins
• 50 g capers
• Chives, fresh or frozen
• Olive oil, for frying
• salt and pepper
• sugar

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Instructions

1. Finely dice the onion and garlic. Cut the gherkins into small cubes, chop the chives. Put the olive oil in the pan and lightly fry the onions with the garlic. In the meantime, let the tuna drain and add. Sauté a little and deglaze with the white wine. Add creme fraiche and cream and reduce a little. If you like, you can now add a dollop of anchovy paste, then mix in the gherkins and capers. Season the sauce heartily with a pinch of sugar, salt, pepper and a splash of lemon juice. At the very end the chives are added.
2. Fold in the cooked and drained spaghetti in the sauce and serve immediately.