Fusilli with Tuna and Lemon

Fusilli is the little “corkscrew” pasta. If you don’t have it, you can substitute just about any pasta in a pinch, but go with something short or tubular if possible.

Make pasta according to package directions, then drain. Next, melt butter in a medium-sized saucepan over low-medium heat. Stir in lemon juice and garlic. Add evaporated milk, salt and pepper, stirring. When it’s hot enough that little bubbles begin to form on top around the edges, or just beginning to boil, add cornstarch thoroughly dissolved in cold water. Stir and cook a minute or two longer, until sauce has thickened to a chowdery-soup consistency. Remove from heat. Pour sauce over pasta and toss. Add tuna in chunks, then toss gently. Sprinkle with parsley flakes to add color.

Serves 6