Bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook for 12-14 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.

Meanwhile, boil a kettle. Place the spinach in a colander and pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze and chop it roughly.

Drain the tuna. Peel and very finely chop the garlic. Very finely chop the chilli and spring onion. Grate the Parmesan. 

Heat a large pan over a medium heat with a generous drizzle of olive oil. Once hot, add the spinach, spring onion, chilli (spicy!) and garlic with a generous pinch of salt and cook for 1 min. Remove the pan from the heat and set aside. 

Add the drained tuna, cream cheese, spaghetti and Parmesan to the pan and give everything a good toss. Loosen with pasta water if needed. Drizzle with a squeeze of lemon juice and another lug of olive oil. Season with a generous pinch of salt and pepper and serve immediately.