Dice the tomato into 1.5cm cubes and slice the garlic, removing its core.

Drain the canned saba and roughly flake it.

Boil water in a pot, add salt (not listed in ingredients) and cook spaghetti slightly shorter than the package instructions. Reserve 2 tbsp of pasta water.

Heat olive oil and garlic in a pan over low heat until fragrant. Add saba and tomato, then stir-fry quickly over medium heat. Add pasta water, lemon juice, soy sauce, salt, and pepper, mixing well.