¼teaspooncrushed red pepperor more to taste, it should be good and spicy
2ouncesvirginia waterleaf or another wild or strong tasting greenlike dandelions, use spinach in a pinch
2teaspoonsgarlicfinely minced
¼cuphickory nut oiloptional, blended olive oil can be substituted
Kosher saltthe tiniest pinch, to taste
½teaspoonColatura, garum, or a substitute
Instructions
Boil a pot of lightly salted water-you want to be mindful not to over season this dish with salt because of the garum, but, I do find I need just a pinch to round things out though.
Meanwhile, warm the garlic and oil from cold on low heat in a 8-10 inch saute pan or cast iron skillet, stirring occasionally. When the garlic turns golden, add the chili, stir around to mix with the oil, then add the greens to cool down the pan and prevent the chili from burning.
Stir the greens to break them up, then add the pasta, a dash of pasta water or warm water to lube the pan. Add ½ teaspoon of garum, stir and taste, turning off the heat.
If you can take more, add garum in ¼ teaspoon increments until you like the flavor. Divide the mixture evenly between two heated serving bowls and serve immediatley
Notes
Sam Thayer's hickory nut oil can be substituted with blended olive oil.