Tuna & Lemon Spaghetti

1. In a non-stick pan place the crushed garlic clove and anchovy fillets and cook until the anchovies are melted. 2. Add the drained and crumbled tuna and warm up all. 3. Add juice of half a lemon and grated rind of 1 lemon and some chopped parsley. 4. Cook the spaghetti until al dente. 5. Turn off the pan heat and add a ladle of cooking water from the pasta. 6. Put the spaghetti into the pan and cook a few minutes then serve.