Ingredients
- 8 fusilli
- 5 1/4 c chives
- 1/4 c butter
- 3 oz cream cheese
- 1/2 c parmesan cheese
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.