Chili garlic

linguine per person (about 100 grams per person; I like to use a generous amount) • large garlic cloves • Chili pepper to taste • Chili pepper to taste • Olive oil • fresh parsley to flavor the pasta water • parsley leaves to garnish the dish • Crushed taralli (Italian crackers)

For the focaccia: • I used semolina flour (De Cecco brand) : 2 cups (250 grams) • bread flour (Manitoba) : 2 cups (250 grams) • water : 1 1/2 cups (350 ml) (I use still mineral water) • fresh yeast • boiled potato : 2/3 cup (150 grams) • honey (or 2 teaspoons brown sugar) • extra-virgin olive oil, • salt (12-15 grams, to taste) • cherry or grape tomatoes (250 grams) • xxxxxxxxxxxxxxxxxxxxxxxx • For the dandelion greens: •

linguine (semolina pasta) • fresh littleneck clams • yellow bell peppers • long green chili pepper (preferably mild) • garlic cloves • shallot • Vodka or dry white wine, • Fresh parsley, • unwaxed lemon • fresh rosemary

dried macaroni (made from durum wheat semolina) • Tuscan kale (cavolo nero) • small potato • shallot • garlic • Black pepper, to taste • Pecorino cheese, to taste • Extra-virgin olive oil, to taste

For the black garlic sauce: • black garlic (you can use less) • water (about 100 grams) • extra virgin olive oil (about 30 grams) • red chili peppers (to your taste) • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • linguine (about 400 grams)

cauliflower • garlic • Olive oil • Salt • Pepper • Chili pepper

Swiss chard (or beet greens) • pasta • garlic • Extra virgin olive oil • Chili pepper • Grated Pecorino cheese

linguine • anchovies in oil • parsley • garlic • Extra virgin olive oil, • Ground hot chili pepper • Black pepper, • Salt,