Ep 196 - The Stink Has Continued

Don't Shoot The Messenger

Join Caroline Wilson and Corrie Perkin for Ep 196.

This week we discuss;

• Life in Amsterdam part 5 and Caro's girls weekend to Budapest.
• Australia's image on the international stage after the COP 26 summit
• Can Scott Morrison turn things around on the homefront and address Australian voters' climate concerns?
• Caro's Crush of the Week is Dean Stockwell who passed away recently
• When God Was a Rabbit by Sarah Winman
• French Dispatch at the movies
• Neil Perry's linguine with spicy tuna, olives and capers (see receipe below or HERE).
• Our favourite soap characters and actors
• Jeff Kennet's latest issues at Hawthorn

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

• Lucien Lardy Beaujolais Villages 2020 and a Cote Du Rhone

Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.

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Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

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

SERVES 4

• 125ml extra virgin olive oil
• 6 anchovies
• 3 cloves garlic, thinly sliced
• 1 tbsp salted baby capers, well rinsed and drained
• ½ cup black olives, pitted and roughly chopped
• 1 tsp chilli flakes
• sea salt
• 300g can tuna in oil, drained
• 400g dried linguine
• 2 tbsp roughly chopped flat-leaf parsley
• freshly ground pepper
• 1 lemon

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.

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