An Italian Chef's Black Garlic & Parsley Oil Peperoncino

Split the white garlic and remove the germ (animella) from the center with a dedicated tool. The germ is the most pungent part of the garlic, so always take it out.

Cut the fresh chili pepper into a fine julienne. Adjust the amount to your preferred heat level.

In addition to the slices, prepare whole garlic cloves to be removed later, and also prepare the fermented black garlic.

Make the parsley oil (chlorophyll). Blanch the parsley and shock it in ice water, then blend it with chilled extra virgin olive oil and pass it through a strainer to extract a vivid green oil.

Start cooking the Gragnano spaghetti in salted boiling water. The package says 10 minutes, but set a timer for 8 minutes and drain it then.

Pour a generous amount of extra virgin olive oil into a frying pan. Use more oil depending on the number of portions you are making.

Add a small amount of parsley stems to the oil to infuse the aroma. Keep it modest so you don't add too much.

Raise the heat a little to bring up the temperature, and once the oil starts to sizzle lightly, add the chili, the whole garlic, and the black garlic in that order.

Once the aroma comes up, add a splash of cooking water and turn off the heat, stopping the cooking so the garlic and chili don't burn.

After 8 minutes, drain the spaghetti and transfer it to the pan, then add a little more cooking water.

Turn the heat back on and mantecare, lightly caramelizing the garlic while tossing the pasta with the cooking water and oil, finishing the pasta to its final doneness. Taste along the way to check.

Plate the pasta and finish by drizzling the parsley chlorophyll oil over the top.