Finely chop the onion and garlic, fry in the oil over low heat until translucent.

Clean the canned pilchards by removing the back bone and egg sacs.

Grate the tomato, add to the pan with the oregano and Worcestershire sauce and boil for about 15 min, stirring occasionally.

In another pot boil the spaghetti to an al dente consistency, drain and set aside – retain ½ cup of the pasta water.

Pour the Pilchards and retained spaghetti water and gently mash them into the pan and simmer for 5min.

Stir in the cooked spaghetti and season.

Sprinkle with parmesan and serve hot.