450g pasta shapes (spirals, shells, bows or tubes for instance)
110g back bacon, derinded and chopped
110g button mushrooms, halved or quartered
110g tuna in brine, drained and flaked
175g can of creamed sweetcorn
150ml double or whipping cream or creme fraiche
salt and black pepper
olive oil
sprigs of flat leaf parsley

1 Cook the pasta as directed until just firm to the bite.

2 Meanwhile fry the bacon gently in a medium non-stick pan until the fat runs out, then continue until crisp. Add the mushrooms and cook for a couple of minutes until beginning to soften.

3 Then add the tuna, sweetcorn, cream and seasoning and heat through gently until well blended.

4 Drain the pasta and toss in a little olive oil. Then serve topped with some of the tuna sauce and a sprig of parsley.