Instructions

• 1. Against everybody’s recommendation not to wash the nunnata, I advise strongly to delicately wash it to eliminate any residual seaweeds or any sand or foreign articles. Do not wash it in running water, but place the nunnata in a basin with cold water and a little at a time, using your hands, transfer into a strainer to drip. Repeat if necessary. Place onto a kitchen rag to allow it to dry and refrigerate until ready to use.

• 2. If using frozen nunnata: defrost overnight in the refrigerator, and wash it, following the above directions. While cooking the pasta, bring to a boil in a 6-quarts sauce pot, 4 quarts of water with 1½ teaspoons of sea salt; keep heat to high and add the nunnata, placed in a strainer so as not to disperse in the boiling water. Boil the sfighiata for 30 seconds, drain and transfer it into a bowl and set on the side.

• 3. Prepare the nunnata as per above directions. If fresh place in the refrigerator until ready to use it; if frozen follow directions for boiling it and set aside.

• 4. Boil 5 quarts of water with 2 tablespoons of salt and cook the pasta, following the directions on the package.

• 5. Over a medium heat, in a large skillet place the olive oil and the crushed garlic, with a wooden spoon squeeze the garlic into the oil to release its flavor. When garlic is light golden, discard it.

• 6. Drain pasta and reserve some of the cooking water.

• 7. Place the skillet with oil, over high heat; add the parsley, the nunnata, one ladle of the cooking water and the spaghetti.

• 8. Mix well and if you feel that the spaghetti are too dry add more reserved water as needed.

• 9. Transfer into a serving dish or plate into individual portions and garnish with remaining parsley.