Tufoli with tuna and lemon sauce

Peel and chop the garlic; rinse and chop the basil and the parsley, drain the tuna and crumble it. Pour some oil in a pan, add the garlic, the grated lemon zest, the basil and a part of the parsley then simmer over a gentle heat for 4-5 minutes, stirring.Add the wine and let it evaporate: season with salt and pepper, mix the tuna and warm the sauce. In the meanwhile cook the pasta in a large pan with plenty of boiling salted water. Sprinkle it with the parsley and serve warm.