Chef Hiromi Yamada's Special Peperoncino

Cut the garlic in half and boldly remove the core, which causes heartburn and a strong odor.

Do not crush the garlic sideways; cut it lengthwise (in the direction from the soil toward the sky). This cutting method follows Chinese thinking.

Chop the garlic. Chopping it evenly cooks it all at the same rate, while deliberately varying the sizes gives the texture more variation (for advanced cooks). Chopping it too finely gives a sandy mouthfeel, so keep the pieces large enough to stay crisp.

Prepare the dried red chili. If you dislike heat, soak it in water once to draw out the spiciness (a Chinese and Sichuan technique).

Add the garlic to the olive oil and heat it slowly over low heat. If you burn it, throw it out and start over without hesitation.

Take it off the heat once and let it sit in the residual heat for about 3 minutes. Cooking continues while the bubbling goes on, and the moisture inside the garlic slowly escapes. Leaving it until completely cold makes it absorb the oil, so stop while it is still warm to the touch.

Return it to low heat and draw out only the moisture without letting it color. Finish it white, soft yet crisp.

Remove the garlic from the oil. It is ready when it is crisp yet soft. This is for the finishing touch. The leftover aromatic oil can be used for searing steak or fish.

Add the dried red chili to the oil and season firmly with salt. Peperoncino contains no ingredients with umami of their own, so the flavor is decided here.

Remove the parsley stems, gather it tightly, and chop it finely.

Cook the pasta in plenty of salted water. Always taste the water and season it as firmly as miso soup. Salt added later will not carry, so flavor the noodles themselves here.

Toss the cooked pasta with the oil, emulsifying as you go, then add the chopped parsley and fried garlic to finish. Plate and serve.