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The Boston Globe

Food & dining

Sunday supper

Recipe for Pasta Nicoise

Valerie Ryan for The Boston Globe

Serves 4 with leftovers

DRESSING

Grated rind and juice of 1 lemon
¼cup white wine vinegar
2tablespoons Dijon mustard
Salt and pepper to taste
¾cup olive oil

1. In a bowl, whisk the lemon rind and juice, vinegar, mustard, salt, and pepper. Gradually whisk in the olive oil in a steady stream.

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2. Reserve half the dressing for the pan bagnat sandwiches.

PASTA

Salt and pepper, to taste
½pound green beans, cut in half
1package (16 ounces) tagliatelle
4cans (6 ounces each) tuna in olive oil, drained
1cup pitted Nicoise or Kalamata olives, sliced
2tablespoons capers, roughly chopped
1can (14 ounces) artichoke hearts, drained and chopped
¼cup chopped fresh parsley
1tomato, cut into thin wedges
Extra sprigs fresh parsley (for garnish)
1lemon, quartered (for garnish)

1. Fill a large soup pot full with salted water. Bring to a boil. Add the beans and cook for 3 minutes. Drain into a colander and rinse with cold water until the beans are no longer hot. Drain again.

2. Fill the pot full with water and salt generously. Bring to a boil. Add the tagliatelle and cook, stirring occasionally, for 8 to 10 minutes or until the pasta is tender but still has some bite. Drain it and without rinsing, return it to the pan.

3. In a bowl, combine the tuna, olives, capers, artichoke hearts, parsley, green beans, salt, and pepper. Reserve half the tuna mixture for the pan bagnat sandwiches.

4. Gently fold tuna mixture into the pasta with the tomatoes and dressing. Sprinkle with parsley and serve garnished with lemon wedges. Valerie Ryan

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