Chef Carlo Cracco's Peperoncino Pasta (Spaghetti Aglio, Olio e Peperoncino)

Blanch the large Italian parsley leaves and immediately shock them in ice water. Have the other ingredients ready as well, including the garlic, chili pepper, and anchovy fish sauce.

Add salt to a large pot of water.

Gently lower the spaghetti into the boiling water. Do not force it down; wait for it to sink naturally.

Pour olive oil into a frying pan.

Remove the germ from the garlic. Leaving the germ in makes it too pungent and harder to digest.

Mince the garlic extremely fine, so no texture remains. Garlic from this region is delicate and sweet, so even finely minced it will not be overpowering.

Cook the minced garlic slowly in the olive oil. Take your time and cook it carefully without burning it, keeping it white rather than letting it turn brown.

Tilt the pan, add the chili pepper, and heat it slowly over low heat to infuse the aroma. Use only a small amount, as too much makes it spicy.

Check the doneness of the pasta and, once al dente (still firm at the center), transfer it to the pan and toss.

Finally, add just a little pasta water to emulsify, and drizzle olive oil over to finish.

Dress the blanched and ice-shocked Italian parsley with olive oil and anchovy fish sauce. Cut it into bite-sized pieces with scissors.

Plate the pasta on two plates and finish with the seasoned Italian parsley alongside. Eaten together with the parsley, the acidity and umami of the fish sauce add depth to the flavor.