Bring a pot of salted water to a boil. Add spaghetti and cook until al dente. While pasta is cooking, prepare the “sauce”.
In a wide sauté pan, over medium heat, add a drizzle of olive oil and a clove of garlic. Let it become fragrant and then add chili pepper sliced (or red pepper flakes), lemon zest and 1/4 cup of cooking water from the pasta pot. Cook briefly and let the liquid evaporate. Then add the tuna and the lemon juice, and cook for just a couple of minutes. Remove from the heat and let the flavors mingle until the pasta is ready.
Drain the pasta and transfer to the pan. Turn on the heat, toss the pasta in the tuna/lemon sauce, until coated, for a minute or two. Remove the clove of garlic.
Serve in bowls along with 1 or 2 tablespoons of stracciatella. Sprinkle with parsley. Before eating, make sure you stir in the stracciatella with your fork so that you obtain a nice creamy sauce.
Recipe by Very EATalian