Cook the fettuccine in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

Meanwhile, place the pine nuts in a small frying pan and cook over medium-high heat, stirring, for 1-2 minutes or until toasted.

Heat the oil in a large frying pan over medium-low heat. Add the garlic and cook, stirring, for 1 minute or until lightly browned. Add the capers and chilli, and cook, stirring, for a further 1 minute or until aromatic.

Add the toasted pine nuts and tuna, and cook, stirring, for 2 minutes or until heated through. Taste and season with salt and pepper. Add the fettuccine and half the parsley, and gently toss until well combined.

Divide the fettuccine among shallow serving bowls. Top with the shaved pecorino and remaining parsley.