Spicy Tuna Spaghetti Delight

1Cook the spaghetti (80 g) according to the package instructions until al dente. Drain and set aside.

2In a large pan, heat the olive oil (1 tablespoon) over medium heat. Add the sliced carrot (1) and sauté for 3-4 minutes until slightly softened.

3Add the drained tuna (1 can) to the pan and stir to combine with the carrots.

4Pour in the milk (250 ml) and bring to a gentle simmer, stirring occasionally.

5Add the red chili flakes (1 teaspoon), salt, and pepper to the sauce, adjusting the seasoning to taste.

6Add the cooked spaghetti (80 g) to the pan and toss to coat the pasta evenly with the sauce.

7Serve hot, garnished with additional chili flakes (1 teaspoon) if desired.