Preparation

• Bring a large pot of well-salted water to a boil.
• Using a zester tool (called a channel knife), zest the lemon into thin strips, or, using a vegetable peeler, shave off the zest, then slice into very thin strips. Juice the lemon to get 2 Tbs. juice.
• Heat 1/4 cup of the oil in a 10-inch straight-sided sauté pan over medium heat. Add the capers and cook until they start to brown and get crisp, 3 to 5 minutes. Stir in the lemon zest and cook until it starts to crisp and curl up, about 1 minute. Using a slotted spoon, transfer the capers and lemon zest to a plate lined with a paper towel—it’s fine if a few capers remain in the pan.
• 将热量降低至中低点，将大蒜加入锅中的剩余油中，煮熟，搅拌，直到褐色浅褐色但不会燃烧，2至3分钟。加入金枪鱼和红辣椒片，煮至金枪鱼大约2分钟。从火上移开。
• Meanwhile, cook the fettuccine in the boiling salted water, stirring often, until it’s just tender to the tooth (see the package for cooking time). Reserve 1/2 cup of the pasta water and drain the pasta.
• Return the sauté pan to medium heat. Add the drained pasta, 1/4 cup of the reserved pasta water, 2 Tbs. of the lemon juice, and the remaining 2 Tbs. olive oil. Cook, tossing and stirring, for 1 to 2 minutes to blend the flavors. If the pasta isn’t tender, add the remaining cooking water and continue to cook and stir until done. Season to taste with salt, pepper, and more lemon juice.
• 立即食用，淋上少许橄榄油，撒上刺山柑，柠檬条，欧芹和一些黑胡椒粉。

Start the meal withFennel & Orange Salad with Red Onion & Olives.