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Fettuccini with Tuna and Peas

4 Tbsp. butter, melted, divided
2 Tbsp. olive oil
1 (6 1/2 oz.) can Tuna, drained
1 cup tiny peas, thawed if frozen
8 oz. dried fettuccine or 12 oz. fresh
2 Tbsp. chopped Italian flat leaf parsley
Ground black pepper


Add the oil to 2 tablespoons of melted butter in skillet. Stir in the Tuna and peas; heat, stirring over low heat. Meanwhile, cook the fettuccine al dente; drain. Put 2 tablespoons of melted butter in large serving bowl, add the fettuccine and toss. Add the Tuna and peas; toss. Sprinkle with parsley and pepper.





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