Spaghetti with Artichokes and Tuna – Rachael Ray

Ingredients

• 2 tablespoons extra virgin olive oil (EVOO)
• 4 tablespoons butter
• 6 anchovy fillets (optional)
• 4 cloves garlic, chopped
• About 1 cup panko breadcrumbs
• Zest of 1 lemon
• 1 teaspoon crushed red pepper flakes
• About 3 tablespoons flat leaf parsley, chopped
• 1/2 cup grated Parmigiano Reggiano cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 shallots, chopped
• 2 cans tuna, drained and flaked into small chunks
• 2 pouches, cans or defrosted boxes artichoke hearts, drained and sliced lengthwise
• 2 tablespoons fresh thyme, chopped
• Salt and pepper, to taste
• 1 cup dry vermouth or white wine
• 1 pound spaghetti
• Juice of 1 lemon