Kale and chilli lumache

For the kale sauce, slice the kale leaves from the stalks, reserving the stalks for later. Put a large pan of water on to boil and add plenty of salt

In a separate smaller pan, place the olive oil and garlic on a low heat and cook gently to infuse the garlic into the oil until the garlic begins to soften – but make sure it doesn’t burn. Once the oil has infused, carefully remove and discard the garlic

Blanch the kale stalks in the pan of boiling water for 2 minutes, then add the leaves and blanch for a further 1-2 minutes or until just turning soft. Drain the kale and leave to cool

Once cool, blend with the garlic oil in a high-powered blender to make a smooth paste

Cook the pasta following pack instructions then drain, reserving 100ml of pasta water

Melt the butter in a large pan, stir through the kale sauce and toss in the cooked pasta. Add a little pasta water to loosen the sauce if necessary. Add a squeeze of lemon depending on how sour and citrussy you like it, and season to taste

To serve, divide between plates and sprinkle with some black pepper, the Parmesan and the chilli flakes