Spaghetti with Tuna and Zucchini Cream

Method

1. Cut off the end of the zucchini and grate the remaining part (leave the stem end for grip).
2. Chop the green part of the leek (or spring onion) finely.
3. Crush the garlic clove and leave it in its skin.
4. In a pan, heat extra virgin olive oil, add the garlic and chili, and sauté over low heat.
5. When the garlic starts to brown, add the leek (or spring onion) and lower the heat.
6. Add the grated zucchini, season with salt and pepper, and cook over low heat until the vegetable water evaporates and flavours concentrate.
7. Remove the garlic clove.
8. Meanwhile, bring a pot of salted water to a boil and cook the spaghetti.
9. When the zucchini is concentrated, add a ladleful of pasta cooking water to form a cream.
10. Add the tuna (drained if canned) and continue cooking.
11. Drain the pasta 2 minutes before the recommended cooking time and transfer it to the pan with the sauce.
12. Toss the pasta in the pan, adding more cooking water if needed, until creamy.
13. Off the heat, add torn basil, extra virgin olive oil, and freshly ground black pepper.
14. Serve immediately.