Spaghetti with Lupini

Method

1. Sauté a crushed garlic clove in extra virgin olive oil.
2. Remove the garlic once golden.
3. Add the lupini beans to the hot oil and cover to prevent splatters.
4. Deglaze with a splash of white wine and let the alcohol evaporate.
5. Add quartered cherry tomatoes and a ladle of pasta cooking water.
6. Cover and cook until the lupini beans open.
7. Remove the opened lupini from the pan and set them aside, keeping the sauce in the pan.
8. Shell the lupini beans one by one, reserving a few for garnish.
9. Return the shelled lupini and the reserved tomatoes to the sauce in the pan.
10. Add a little more pasta cooking water, cover, and simmer gently until the tomatoes soften.
11. Crush the tomatoes with a fork to release their juice.
12. Cook the spaghetti al dente, then drain, reserving some cooking water.
13. Add the spaghetti to the sauce in the pan.
14. Toss over high heat, adding pasta water as needed to emulsify.
15. Add chopped parsley and, if desired, chili pepper.
16. Toss and stir to combine.
17. Drizzle with raw extra virgin olive oil and give a final toss.
18. Plate the spaghetti, top with the sauce, and garnish with reserved lupini and a parsley leaf.