Spaghetti Aglio e Olio with Parsley Cream and Beef Tartare

Method

1. Heat a generous amount of extra virgin olive oil in a pan over low heat. Add sliced fresh garlic and parsley stalks and warm gently to infuse the oil.
2. Slice red and green chili peppers thinly and set aside.
3. Cook spaghetti in boiling salted water until al dente.
4. Meanwhile, prepare the parsley cream: in a blender, combine parsley leaves, two ice cubes, a pinch of salt, a drizzle of extra virgin olive oil, and a tiny piece of garlic. Blend until smooth and bright green.
5. Slice the beef fillet into very thin strips (tartare-style) and set aside.
6. Finely chop the pitted taggiasche olives.
7. When the pasta is ready, drain it (reserving some pasta water) and transfer to the pan with the garlic oil. Add the sliced chili, chopped olives, black pepper, and a splash of pasta water. Toss vigorously to emulsify.
8. Grate a tiny amount of fresh garlic directly over the pasta for extra aroma.
9. Plate the spaghetti, then top with a spoonful of parsley cream, the raw beef slices, and any remaining olives. Serve immediately.
10. Enjoy with a glass of lightly chilled red wine, such as a Primitivo.