Cook the pasta in a large pan of boiling water.

While pasta is cooking, put the fish in a large pan, and just cover it with milk. Heat, then cover the pan and poach the fish until just cooked.

Drain the fish, reserving the milk, and flake the fish.

Beat the eggs with 4-5 tbsps of the reserved milk and mix in the cheese and parsley

Drain the cooked spaghetti or pasta and return to the pan. Over very gentle heat, stir in the egg mixture, then add the fish. Add cream to taste. (2-3 tablespoons, or more if you’re feeling reckless!)

Serve on warmed plates.