12 oz. dried shell pasta, 1 inch size
2 c. zucchini slices (about 1/4 inch thick)
1 c. washed parsley sprigs
2 cloves garlic, peeled
1/3 c. freshly grated Parmesan cheese
6 tbsp. butter, divided
1 c. sm., pitted black olives, drained
2 cans water-pack chunk tuna, drained
Salt and pepper to taste

In boiling salt water, cook pasta al dente. Drain and set aside.

Sprinkle zucchini slices with salt. Set aside in a colander to drain. Chop parsley and garlic very finely. Drain water from tuna.

In large skillet, melt 2 tablespoons butter. When butter begins to froth, add drained zucchini slices. Saute briefly, about 2 minutes, until zucchini softens slightly but is still fairly crunchy.

Add drained tuna, parsley and garlic and olives. Cook, stirring well, over medium heat, about 5 minutes or until heated through and well blended. Add drained pasta, grated Parmesan. Cut remaining butter into small pieces and toss with pasta mixture. Add freshly grated pepper to taste and, if necessary, salt. (Mixture should already have adequate salt for most tastes.) Serve immediately. Makes 4 to 6 servings.