Creamy Tuna-and-Mushroom Linguine

Ingredients

• 2 ribs celery thinly sliced
• 1 pinch pepper red crushed
• 2 tablespoons flour all-purpose
• 4 servings parsley fresh
• 3 cloves garlic minced
• 12 ounces pasta 
• 1.3 cups milk warmed
• 1.5 cups mushrooms sliced
• 1 medium onion chopped
• 4 servings salt and pepper 
• 2 tablespoons butter unsalted
• 1 tablespoon vegetable oil 
• 5 oz water-packed tuna drained canned

Equipment

• frying pan
• whisk
• pot

Directions

1. Bring a pot of salted water to a boil. Cook linguine until aldente, about 9minutes, or as package directs. Reserve 1/2 cup of cooking water; drain pasta.
2. Melt butter in a small pan over medium-low heat.
3. Sprinkle in flour and cook, stirring, until thickened but not browned, about 2 minutes.
4. Whisk in milk and continue to whisk until sauce is thick enough to coat the back of a spoon, about 3 minutes. Season with salt and pepper.
5. Remove from heat.
6. Warm oil in a large skillet over medium-high heat.
7. Add garlic and cook, stirring, until golden, about 1 minute.
8. Add mushrooms and saut until they release their liquid and begin to turn golden, about 5minutes.
9. Add onion, celery and crushed red pepper and cook, stirring, until vegetables are tender, about 5 minutes longer.
10. Stir sauce and reserved pasta water into vegetable mixture and cook, stirring, until heated through, about 5 minutes. Reduce heat to medium-low, add tuna, breaking it up, and cook until warmed through, about 2 minutes. Season with salt and pepper. Toss linguine with sauce, sprinkle with parsley, if desired, and serve hot.