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Put the extra virgin olive oil in a saucepan, add the anchovies and garlic and cook slowly over a low to medium heat until the anchovies start to melt.
Add chilli, capers and sea salt, then break up tuna and fold it through the seasoned oil mix.
Meanwhile, cook the pasta in plenty of boiling salted water for 10 minutes, or until al dente. Drain well and add to the tuna, tossing to mix. Add the chopped parsley and a little freshly ground pepper, then squeeze over juice from the lemon.
Spoon pasta onto a serving dish, then finish with freshly grated parmesan and baby parsley. Serve immediately.
If you like this recipe, try Adam Liaw's .