350gr Leonessa “Spaghetti alla Chitarra”, 800gr Moscardini, 1 Garlic clove, 1 Lemon, 2 Heads of escaroles, 1 Indivia scarola full heart, 30gr Black olives, 30gr desalted Capers, 5 Anchovies filets, 1 Rosemary sprig, Extra virgin olive oil, Marine salt (as required), Black pepper (as required).
Blanch the moscardini at high heat in a pan with rosemary and oil. Remove the rosemary sprig, let the moscardini water dry, pour white wine and allow to boil down. Add 800gr of water in the pan and let cook for 50 mins. Add lemon peel in the last 10 cooking minutes. Let the mixture rest for 30 mins and blend everything with a mixer until the mixture becomes smooth and creamy. Make sure to set a couple tentacles for the final decorations.
Prepare a sauté to allow the anchovies to melt in olive oil and add the black olives and capers. Let them stir-fry for a few minutes. Add the escaroles – which must be blanched beforehand – and let cook for 10 minutes. Blend the mixture and strain it through a sieve.
Cook the pasta in abundant salty water, drain it al dente and stir in the moscardini sauce and finally add a few dollops of indivia scarola hearts and a couple drops of lemon juice.
Serve and garnish (as pleased) with escaroles cream which has been brought to heat beforehand.