The Ultimate Aglio Olio e Peperoncino

1) Soak the black garlic, then chop it and mix with the butter to make black garlic butter. 

2) Thinly slice three cloves of garlic on a mandolin. Cook the sliced garlic low and slow in the olive oil until crispy, to make garlic chips. 

3) In that same oil, cook the five minced garlic cloves for one minute until fragrant.

4) Add the cooked al dente pasta to the pan and sauté with the garlic and oil.

5) Stir in the black garlic butter and sauté until creamy. 

6) Burn all the garlic skins into the grapeseed oil to infuse it. Blend the infused oil, then filter it to make mayu. 

7) Plate the pasta, top with the crispy garlic chips, finish with mayu, peperoncino, chili, and chopped parsley stems.