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Foraging with Alexis Nikole Nelson.
Panko breadcrumbs cooked with olive oil until browned and crisp add texture and toasty flavor to this satisfying one-pot pasta dish. After adding the linguine, be sure to stir to fully coat the pasta with sauce; this prevents the noodles from clumping as they cook. For best results, use tuna packed in olive oil, as its flavor is richer and its texture is silkier than the water-packed variety.
cup panko breadcrumbs
tablespoons extra-virgin olive oil, divided
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