Fry a few cloves of garlic with parsley and strong chilli pepper in a pan with some oil and, when the garlic starts to brown, add the tuna belly and, after half an hour of cooking, the mushrooms as well and leave to cook on a low flame for another ten minutes. Finally, add some fresh tomatoes cut into pieces and then put into the pan the spaghetti that you have already cooked al dente and drained. Leave them for two minutes and then serve all together well hot.
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