8 oz Fusilli (curly) type spagh.
3 oz Cream cheese
1/2 c Parmesan cheese; grated
3/4 c Half and half
1/4 c Chives; chopped
2 cn Tuna, drained and flaked
Salt and pepper to taste 1/4 c Butter
Parsley; chopped Cook the spaghetti according to package directions. Meanwhile let cream cheese soften in small bowl at room temperature; blend in remaining ingredients, except butter and parsley. When the spaghetti is done, drain and butter it. Pile onto plates and top with cream cheese-tuna mixture. Sprinkle each serving liberally with parsley. From: The Tuna Cookbook