Spaghetti with tuna egg sauce

Serves 4:
40 g tuna eggs, minced
2 garlic cloves, crushed
400 g spaghetti
extra-virgin olive oil
1 parsley sprig
hot pepper
salt

Brown the garlic and add the tuna eggs, season with pepper, then remove from the heat. Cook the spaghetti. Add some of the spaghetti water to the sauce and remove the garlic. When al dente, or just tender, drain the spaghetti and transfer to a frying-pan with the sauce. Simmer for about three minutes, then serve with a sprinkling of parsley.

Serve this dish with Don Pietro bianco served at 13°