Milt and garland chrysanthemum spaghetti

Cut the cod into bite-sized pieces. Cut the stems of the chrysanthemum into small pieces and the leaves into pieces about 2cm wide. (Save a small amount of the leaves for the final topping.)

Put olive oil, garlic and chili pepper in a frying pan and heat. When the garlic starts to smell, add the cod, raw cod milt, chives and salt and stir fry

Once the cod milt and milt are cooked, add the white wine and evaporate the alcohol, then add a ladleful of water (or pasta cooking water), add the stems of the chrysanthemum and stir-fry lightly

Add the pasta and chrysanthemum leaves (cooked in plenty of water for 4 minutes) to [3] and mix well. If there is not enough liquid, add more cooking water or olive oil (not listed), and season with salt and pepper (not listed)

Place the pasta on a plate, garnish with fresh chrysanthemum leaves, and sprinkle with Italian parsley to finish