-Bring a large pot of salted water to a boil.

-Cook 1 pound of Orechiette according to package directions.

-Shell ¾ of a pound of peas.

-While pasta cooks, heat olive oil in a small skillet medium heat until shimmering.

-Slice 2 cloves of fresh garlic into thin slices.

-Add the garlic and ½ tsp chili flakes and cook, stirring until fragrant, about 1 minutes.

-Transfer mixture to a bowl and set aside.

-30 seconds before pasta is done, add peas to the boiling water.

-Drain pasta and peas, reserving ½ cup of cooking liquid.

-When pasta is cooked, return pasta to now-empty pot.

-Add 1 (5-ounce) can tuna packed in olive oil, preferably Italian, breaking it into chunky flakes as you add it.

-Add the garlic and chili oil mixture to pasta and set over high heat.

-Add reserved pasta cooking liquid along with the following:

1 TBS grated lemon zest

2 TBS lemon juice

¼ cup chopped fresh dill, cilantro or parsley

-Simmer, stirring constantly until the sauce coats the pasta and thickens.

-Season to taste with sea salt and pepper and serve immediately.