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Spaghetti with Tuna Olives and Capers

2 oz. butter or margarine
1 tsp. anchovy paste
6 oz. Italian green lives, pitted and coarsely chopped
4 oz. capers in vinegar, drained and chopped
7 oz. dry white wine
2 (6 1/2 oz.) cans Tuna packed in oil, drained and flaked
1 lb. spaghetti

Saute butter or margarine with anchovy paste, olives and capers. Add white wine and Tuna and let cook over a low flame for 5 minutes until wine is evaporated.

Cook spaghetti in lightly salted boiling water until al dente. Drain well and toss with sauce. Serve hot.

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