Tuna with Noodles and Mushrooms

• 12 ounces canned tuna (do not drain)
• 3 Tablespoons butter
• ½ pound small penne pasta
• ½ cup onion, minced
• 1 small container (8 ounces) small mushrooms, cleaned
• 2 cloves garlic, minced
• 1 cup clam juice
• ½ cup white wine
• 2 cups half-and-half or cream
• ¼ cup flour
• ½ cup parmesan cheese, grated
• 1 cup frozen baby sweet peas

In a stock pot or large pan, boil the pasta, eight to 10 minutes or according to directions on package.

While the pasta is cooking, in a large skillet, Dutch oven or tall pot over medium heat, sauté the mushrooms, onions and garlic in the butter until soft. Pour in the clam juice, stir until mixed, and add the cream. Let simmer, stirring constantly, until thickened. Add the cheese and stir until mixed. Add the peas and continue stirring, about three minutes.

Add fish, including the liquid from the can. Stir gently, so that meat remains in chunks. Continue stirring until heated through.

Drain pasta, mound pasta on plates or in pasta bowls and spoon mixture on top. For an old-fashioned, "diner-style" accompaninment, serve with slices of hard-boiled egg on the side.



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