Ingredients

¾ pound spaghetti

¼ cup olive oil

3 large garlic cloves

3 ounces bacon, cooked til crisp, broken into pieces

¾ teaspoon crushed red pepper

½ to ¾ cup thawed frozen chopped spinach, squeezed dry

1 six ounce can tuna (water or oil packed)

¼ cup dry white wine.

Preparation

  1. Cook spaghetti according to package directions.
  2. In a large skillet, heat the olive oil til shimmering. Add garlic and cook over moderate heat about 30 seconds. Add crushed red pepper and continue cooking for about another minute. Add spinach, tuna, and bacon, breaking up tuna with a fork. Add wine and cook until nearly evaporated, about another minute.
  3. Drain spaghetti, reserving ¾ cup of liquid. Add spaghetti and reserved liquid to the skillet and cook over moderate heat, tossing to mix all ingredients, until liquid is nearly absorbed. Drizzle with a tablespoon of olive oil if desired. (I felt the dish was already oily enough, so omitted this.) Season with salt and serve immediately.