Trenette, tuna and lemon

Preparation:

Preparation: Drain the tuna, pour it into the bowl where you will season the pasta and chop it up with a fork. Peel the garlic clove and cut it into thin slices. Wash the basil and parsley, dry them and chop them with the anchovies; then add everything to the tuna. Add the slices of garlic, the lemon zest and a generous grind of pepper. Drizzle with 5 tablespoons of oil and mix. Cook the trenette in plenty of salted water. Just before draining them, remove the slices of garlic from the tuna sauce; pour the pasta into the bowl, mix and serve.