Spaghetti ai Ricci di Mare

Bring a large pot of water to a rolling boil. Add 20g of salt to season the water.

While the water heats, gently warm 60g extra-virgin olive oil in a large skillet over medium-low heat. Add 10g sliced garlic and 1g red pepper flakes. Sauté until the garlic is fragrant and lightly golden, about 2-3 minutes, being careful not to burn it.

Pour in 50g white wine and let it simmer for 1 minute to allow the alcohol to evaporate. Remove the skillet from the heat.