Spaghetti with Tuna and Crispy Breadcrumbs

Gather all ingredients.

Bring a large pot of salted water to a boil.

Add the spaghetti to the boiling water and cook for 1 minute less than the package instructions.

Sauté the finely chopped onion in a saucepan until translucent.

Add the mushrooms to the onion and cook for 3 minutes.

Pour in the cream, add the ground dried garlic, canned tuna with its liquid, and chopped parsley (reserving a small amount), bring to a boil, season with salt and pepper, and remove from heat.

Blend the contents of the saucepan until smooth.

Separately, pulse stale bread in a food processor (or grind it) with salt and dried garlic. If the bread is fresh and soft, dry it out in the oven first.

Heat vegetable oil in a skillet and fry the breadcrumbs until golden brown.

Add the remaining parsley to the crumbs and pulse everything together in the blender once more.

Toss the cooked spaghetti with the tuna sauce.