Spaghetti with tuna fish, Livorno style

Put som chopped parsley and garlic in oil to fry, when the garlic gets golden, add some peeled tomatoes without seeds and a tip of hot chilli. Leave the sauce to cook until thickened well. At this point add a tin of tuna fish, previously chopped, leave the lot to reach the boil only once, then season the spaghetti with this sauce and sprinkling of chopped parsley.