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Pasta cooked al dente. Place the tuna in a bowl and torn to shreds with a fork. Add lemon zest and lemon juice, 2 tablespoons olive oil, basil, salt and pepper and leave to rest for a bit. Meanwhile, heat 2 tablespoons of olive oil and burn the garlic cut into thin strips. Then add the capers (amount to taste), tomatoes and tuna. Cook over low heat for 5-10 minutes. Strain the pasta and immediately mix with hot sauce, add parsley. whisky If necessary, add a little more olive oil.
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