Reply #10: Macaroni with tuna, clam, and blood orange oil sauce on it. [View All]

[Stinky The Clown]

Start your macaroni.

As soon as it is in, saute some thin sliced garlic in olive oil. Add a can of Italian oil packed tuna. Add some parsley, basil, and oregano, coarsely chopped. As soon as the herbs start to give off a nice smell, add the juice from a can of clams. Hold back on the clams, though. This will slow down the frying action of the oil on the herbs and let them just soften nicely.

About a minute before the macaroni is done, add the clams and then dip the clam can into the macaroni water. Add about a 1/3 of a can. Bring the sauce up to high heat and let it boil for that last minute.

Drain the macaroni and pour the sauce over it. Now ream two small blood oranges into the macaroni. You want the juice and as much pulp as you can get.

Toss it all. Sprinkle more of the same herbs on top.

Serve.

The sweetness of the blood orange goes remarkably well with the rest of the flavors. It is like the nice little crystalline note of a struck triangle in the middle of a symphony.