Step 1

Cook the fettuccine in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

Step 2

Meanwhile, place the pine nuts in a small frying pan and cook over medium-high heat, stirring, for 1-2 minutes or until toasted.

Step 3

Heat the oil in a large frying pan over medium-low heat. Add the garlic and cook, stirring, for 1 minute or until lightly browned. Add the capers and chilli, and cook, stirring, for a further 1 minute or until aromatic.

Step 4

Add the toasted pine nuts and tuna, and cook, stirring, for 2 minutes or until heated through. Taste and season with salt and pepper. Add the fettuccine and half the parsley, and gently toss until well combined.

Step 5

Divide the fettuccine among shallow serving bowls. Top with the shaved pecorino and remaining parsley.