Cook the spaghetti according to packet instructions. Reserve a mugful of pasta cooking water (approx. 100ml/1/2 cup) then drain the spaghetti.
Put the tuna in a large bowl and add the capers, olives, lemon juice, parmesan and parsley and mix. Add the pasta, olive oil and pasta water and toss.
Heat the olive oil in a frying pan over medium high heat and add the breadcrumbs, chilli flakes and a big pinch of salt. Saute for 5 minutes then add the garlic and cook for another couple of minutes. Remove from the heat and mix through chopped parsley.
Serve the pasta sprinkled with the pangrattato.
Nutrition information is an estimate and will vary depending on the ingredients used.