Tagliatelle with lemon cream and tuna

   400 g of Panzani Tagliatelle
• 12 cl of fresh cream
• 1 clove of garlic
• 200 g of tuna in brine
• 1 lemon juice
• Fresh parsley
• Salt, pepper

Cook the tagliatelle in a large volume of salted water.

In a small bowl, mix the fresh cream, lemon juice and garlic to obtain a homogeneous preparation.

Then add the drained tuna and parsley. Add salt and pepper to taste.

Spread the sauce over the pasta, and serve the tuna pasta immediately.