Creamy Spaghetti

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