Salsa di Noci

Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly about 5 minutes. Drain and set aside.

Combine garlic and 1 pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts marjoram thyme and oregano. Grind until combined and slightly creamy but still coarse.

Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese whisk until combined. Season with black pepper and sea salt to taste.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine return to a boil and cook pasta over medium heat until cooked through but still firm to the bite about 8 minutes. Drain.

Toss walnut sauce with pasta. Garnish with fresh chives.