simple tuna spaghetti

1 can tuna
juice of 1 lemon
good handful chopped flat leaf parsley
three heavy slugs of extra virgin olive oil
pinch of sugar
freshly ground black pepper
2T rinsed capers
fresh parmesan

dried spaghetti

Squeeze out the liquid from the tuna and place in a bowl. Separate with a fork and add the oil, lemon, sugar, pepper and capers. Set aside and heat plenty of water for the pasta. Cook the pasta until al dente. Add the parsley to the tuna mixture and serve with the pasta (mixed in or on top as desired). Finish with some freshly grated parmesan.