Spaghetti with Tuna Pâté

Method

1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
2. While the pasta cooks, prepare the tuna pâté: in a bowl, place the tuna (drained of its preserving oil) and mash it with a fork.
3. Add a small ladle of pasta cooking water to the tuna and mix well.
4. Add the butter and continue mixing until it melts and incorporates.
5. Add the grated Parmesan cheese and mix thoroughly until creamy.
6. Add the finely chopped parsley, a pinch of black pepper, and a drizzle of fresh extra virgin olive oil. Mix well.
7. Taste the pâté and adjust with a pinch of salt if needed (remember the tuna and Parmesan are already salty).
8. When the spaghetti are al dente, drain them, reserving some pasta water.
9. In a serving bowl, place about three-quarters of the tuna pâté, then add the hot spaghetti on top.
10. Add a little pasta water and mix vigorously to create a creamy sauce that coats the pasta.
11. Add the remaining pâté and continue mixing until fully combined.
12. Plate the spaghetti, garnish with a sprinkle of fresh parsley, a few cracks of black pepper, and a drizzle of extra virgin olive oil in the center. Serve immediately.