• 1/2 cup carrot, chopped
• 1/2 cup celery, chopped
• 1/3 cup shallots, chopped
• 1/4 cup fresh parsley, chopped
• 3 Tbs. capers, rinsed and drained
• 3 Tbs. golden raisins
• 3 Tbs. pine nuts or slivered almonds
• 1/2 tsp. chili pepper flakes
• 2 Tbs. olive oil
• 1/2 cup dry white wine
• 1 anchovy, chopped
• 6 ounces can tuna
• 1 tsp. basil
• 1 tsp. oregano
• 1/4 cup Romano cheese
• 3/4 lb. mostaccioli or small tube pasta
• 1/2 cup clam juice

Combine first 8 ingredients in a food processor or blender and process until chopped very finely. Heat oil in a heavy nonstick skillet over medium heat.

Transfer chopped vegetables to skillet. Cover and sauté 10 minutes, stirring occasionally until just tender. Stir in white wine and anchovies. Cover and simmer 5 minutes. Remove cover and cook 6 minutes, stirring occasionally or until wine has evaporated. Remove from heat. Stir tuna, basil, oregano and cheese into vegetable mixture, using a fork to flake tuna into small pieces. Cook pasta in boiling, salted water until al dente. Drain. Add pasta and clam juice to tuna mixture. Simmer until mixture is heated throughout. Season to taste with salt and pepper.

Per serving: calories 794, fat 14.0g, 16% calories from fat, cholesterol 16mg, protein 34.9g, carbohydrates 125.9g, fiber 5.5g, sugar 11.1g, sodium 592mg, diet points 16.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.4, Bread: 7.6, Lean meat: 0.1, Fat: 2.3, Sugar: 0.0, Very lean meat protein: 1.5

  view detailed nutritional information

The recommended wines are: White Zinfandel, Pinot Blanc, or Riesling.