1 ounce dried Oilerie Porcini mushrooms, soaked in hot water for 30 minutes, drained and coarsley chopped
1 cup chopped fresh parsley
8 cloves garlic, finely chopped
1/2 teaspoon dried red pepper flakes
1/2 teaspoon Curt's Table Spice
1/4 cup Oilerie extra virgin olive oil (Lemon, Chili, Fior Fiore or any combination)
1 (26 ounce jar) Newman's Own Pasta sauce (any variety)
2 (5 ounce tins) of Wild Planet Albacore tuna, do not drain
1 (12 ounce) package of Oilerie Lemon Pepper Linguine, cooked per package instructions and drained

In Dutch oven, over medium heat, cook and stir mushrooms, parsley, garlic, red pepper flakes and Curt's Table Spice in olive oil for 5 minutes. Stir in pasta sauce; cook covered, 10 minutes. Add tuna with its juice; heat through. Stir in hot cooked linguine. Serve immediately.

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