Cianuro Mandorle Pasta with Dead Mice

Cooking the Pasta Cook the spaghetti in boiling salted water according to package instructions until al dente. Drain and set aside.

Preparing the Almond Sauce In a food processor, combine the toasted almonds, garlic, olive oil, Parmesan cheese, salt, and pepper. Process until smooth to create the almond sauce. Set aside.

Cooking the Mice In a large skillet, melt the butter over medium heat. Add the mice and cook until golden brown. Add garlic and cook until fragrant.

Preparing the Topi Morti Deglaze the skillet with white wine and chicken broth. Simmer until the sauce reduces by half. Stir in the heavy cream and season with salt and pepper to taste. Simmer until the sauce thickens.

Assembling the Dish Toss the cooked spaghetti with olive oil and salt. Serve the pasta topped with the almond sauce, garnished with fresh parsley, grated Parmesan cheese, and whole almonds. Accompany with the Topi Morti sauce.