Agretti

• about 300 g (10½ oz) agretti
• 2 tablespoons olive oil

Cut away the bottom stems of the agretti, leaving just the algae-green parts on the top held together in clumps of two or three. You don’t want individual strings. Rinse in a bowl of cold water and work through them, removing any unwanted things. You may feel like you are combing a mermaid’s knotty hair. Bring a pot of salted water to the boil, add the agretti and boil for about 6 minutes or un