Put the butter and oil in a saucepan, heat to moderate heat and add tuna in oil of the softest quality and the anchovies washed and deboned all chopped finely. Fry lightly for a minute or two, take off the heat and add a tablespoon of chopped parsley and keep warm. Boil the fettuccine in salted water, drain, and flavor with the sauce, add a pinch of pepper and the Parmesan, then serve hot.
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