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SPAGHETTI ALLA BOSCAIOLA

DIRECTIONS:
Brown the garlic cloves, crushed flat, in a small 
frying pan with 3 tablespoons of oil, then discard them.
Put the tomatoes in the oil. Season with salt and pepper
and continue cooking for fifteen minutes. 
Saute the mushroms in another smal pan with he rest of 
the oil, stir a minute, then add the tuna without 
crumbling it too much.
Cook the spaghetti al dente in abundant salted water. 
Mix the two sauces together and add to pasta, well 
drained, in a heated bowl. Sprinkle with the parsley 
and serve.
*The inclusion of ovoli mushrooms in this recipe is 
more and indication of the authenticity an age of the 
recipe than an instruction to be taken seriously. 
Use regular mushrooms, but remove the black gills. 
Today considered a rare delicacy, and costing more 
than Lit. 100,000 a kilo, ocioli are usually eaten 
raw, thin sliced and accompanied by shavings of 
parmesan cheese, with a few drops of top-grade olive 
oil.

COMMENTS: 
An easy to prepare traditional Latain spaghetti sauces. 
Taken from The Food of Rome and Lazio: History, 
Folklore and Recipes by Oretta Zanini De Vita, 
translated by Maureen B. Fant (Alphabyte, Rome, 1994).