Pasta con i Tenerumi

Carefully clean the 800 grams of tenerumi, separating the tender leaves and shoots from any tougher stems. Wash them thoroughly under cold running water.

Bring a large pot of salted water to a rolling boil. Add the cleaned tenerumi and blanch for 5-7 minutes until tender. Drain the tenerumi, reserving some of the cooking water, and roughly chop if the pieces are too large.

In a large skillet or pot, heat the 60 grams of extra-virgin olive oil over medium heat. Add the 20 grams of garlic, thinly sliced, and the 1 gram of chili flakes. Sauté gently until the garlic is fragrant and lightly golden, being careful not to burn it.