Creamy Tuna Linguine with Olives

If there's one thing I'm truly looking forward doing on weekends, it's preparing breakfast for the family. I'm longing for our customary pasta morning treat! Because the kids are pasta lovers, it used to be everyday but since I started working quite far from home, our pasta days were limited. Last Saturday, I made sure that our dining table was once again graced by a new pasta recipe. It's my daughter (who's a big fan of white sauced pasta), who ruled on this particular day. We heartily digged into this "Creamy Tuna Linguine with Olives".

The pasta was topped with green olives to break the satiation factor of the creamy, rich sauce. Since it's blended with seafood, it still felt light in the tummy even if it's cream based.

What you need: 250 g linguine (cooked according to package directions), 225 ml all purpose cream, 1 tsp all purpose flour dissolved in 1/2 cup pasta water reserve, 2 cans tuna in brine or water, 1 small can cut mushrooms, 1 pc onion chopped, 4 cloves garlic chopped, 1 pc small calamansi (juice extracted), 1 tbsp liquid seasoning, salt and pepper to taste, 1/2 cup butter, olives for toppings

How to Cook: Cook linguine according to package directions. Drain and reserve 1/2 cup of pasta water. Set aside. Saute onion and garlic in butter. Add tuna and calamansi juice, saute for 2 minutes. Add mushroom saute for 1 minute. Add all purpose flour dissolved in pasta water reserve and all purpose cream. Season with salt, pepper and liquid seasoning. Simmer for 4 minutes. Serve topped with olives. (Olives can be stirred in together with mushrooms if you don't want it topped onto the pasta).