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Tuna Spaghetti

1 (7 oz.) package thin spaghetti
2 cloves garlic, finely chopped
1/4 cup butter
3/4 cup half and half
1 tsp. dried basil leaves
1/4 tsp. dried oregano leaves
1 (9 1/4 oz.) can Tuna, drained
1/2 cup sliced pimiento-stuffed olives
1/4 cup grated Parmesan cheese


Cook spaghetti as directed on package. Drain. Cook garlic in butter in 2-quart saucepan until garlic is golden brown. Stir in half and half, basil and oregano. Heat to boiling.


Stir in Tuna, olives and cheese. Boil and stir 1 minute. Pour over hot spaghetti. Sprinkle with snipped parsley if desired.


Makes 5 servings





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