Linguine with Tuna, Walnuts, Lemon and Herbs

Have I mentioned my heavy usage of the Food & Wine Quick From Scratch books?

Tonight I prepared this recipe, with some variations so I'll go ahead and write the whole thing down. It was incredibly good.

3/4 cup walnuts, toasted and then chopped
Rossi Lemon Pepper fettucini - 12 oz
1 jar Ortiz Bonita del Norte tuna in oil (I'm trying to find a link, haven't yet)
1/3 cup olive oil
4 cloves garlic, minced
zest & juice from one juicy lemon
2 fillets Ortiz anchovy in oil, chopped
1/4 cup thyme, chopped
1/4 cup mint, chopped
1 zucchini

1. Put a large pot of water on to boil for the pasta
   
2. Toast and chop the walnuts, and put in a big pasta serving bowl
3. Use a vegetable peeler on the zucchini to make "ribbons", add them to the bowl
   
4. In a small bowl, combine the lemon zest, lemon juice, anchovy and herbs
5. Heat the olive oil in a frying pan, and add the garlic. Cook, stirring for 1 minute. Add the tuna and its oil, breaking it up with a spoon. Cook for 1 minute just to heat the tuna through.
6. Cook the pasta according to package directions (Rossi pasta cooks fast). Add it to the big pasta bowl, top with the tuna and oil and toss. Then add the dressing from the small bowl and toss some more.

For once, this requires no added salt or pepper. The anchovy provides nice, mild salty flavor (but Hub could not detect my "secret ingredient" at all), and the lemon pepper fettucini has plenty of peppery bite.

I've used regular canned tuna in oil before, and it's very good...but this Ortiz stuff is on a whole other level. We're lucky to have it stocked at the local Whole Foods. I'll search the web to see if I can find a good source for mail order.