1 package (16 ounces) medium shell pasta

 Salt

1 medium lemon

2 T. olive oil

2 clove garlic, crushed with press

1/4 tsp. crushed red pepper

2 can (6 ounces) tuna in water, drained and flaked

1/4 cup capers, drained and chopped

1 cup packaged fresh Italian parsley leaves, chopped

In saucepot, prepare pasta in boiling salted water as label directs. Meanwhile, from lemon, grate 1 tsp. peel, and squeeze 2 T. juice. In 10-inch skillet, heat olive oil over medium heat. Add garlic and crushed red pepper, and cook, stirring, 30 seconds. Add tuna, capers, lemon juice, lemon peel, and 1/4 tsp. salt, and cook 2 minutes. When pasta has cooked to desired doneness, remove 1/2  C. pasta cooking water. Drain pasta and return to saucepot. Add parsley, tuna mixture, and reserved pasta cooking water; toss well.