Join Caroline Wilson and Corrie Perkin for Ep 196.

This week we discuss;

In the Cocktail Cabinet for Prince Wine Store Myles recommends a couple of new arrivals;

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Neil Perry's linguine with spicy tuna, olives and capers

SERVES 4

1. Place the extra virgin olive oil into a saucepan over a low heat. Add the anchovies and garlic

and cook slowly until the anchovies start to soften into the oil. Add the capers, olives, chilli and some sea salt.

2. Break up the tuna and fold it through the seasoned oil. Cook for a little longer until the tuna breaks up fairly finely so it sticks to the pasta.

3. Meanwhile, cook the pasta in plenty of boiling salted water for 10 minutes, or until al dente. Remove and reserve ½ cup of the pasta cooking liquid. Drain well.

4. Add the pasta and pasta liquid to the tuna, tossing over heat to coat the pasta. Add the parsley, a little pepper and squeeze the lemon over. Divide among four bowls.