Ingredients

• •2 tins Fishwife Lemon Tuna, flaked
• •4 Fishwife anchovy filets
• •12 ounces long pasta shape, such as spaghetti, bucatini, or linguine
• •4 tablespoons butter, divided
• •½ cup panko breadcrumbs
• •2 tablespoons olive oil, plus more for drizzling
• •2 lemons, zested and juiced
• •½ cup heavy cream
• •½ cup freshly grated Parmesan, plus more for serving
• •Kosher salt and freshly ground black pepper, to taste

Directions

1. Melt 2 tablespoons butter in a small skillet. Add breadcrumbs and toss to coat in butter. Add anchovies and use the back of a spatula to break them up into the breadcrumbs. Cook until breadcrumbs are golden brown, 5-6 minutes. Transfer to a small bowl.
2. Bring a large pot of heavily salted water to a boil. Drop pasta and cook until al dente, reserving about 1 cup pasta water.
3. In a large skillet, melt remaining 2 tablespoons of butter with oil over medium high heat. Add lemon zest and cook until fragrant, 1 minute. Add tuna, lemon juice, and heavy cream, and cook until sauce is slightly reduced, 3 minutes.
4. Once pasta is done cooking, use tongs to transfer directly from cooking water. Add parm and pasta water as needed to create a thin, glossy sauce. Season to taste with salt and pepper.
5. .Twirl into bowls and top with breadcrumbs, parm, lemon zest, and olive oil. Serve immediately