Wash the wild garlic and discard any long stems. You can decide to cut the wild garlic or leave the leaves whole. Finely chop the peperoncini.

Cook the pasta in salt water to package instructions. Stop the cooking process a minute before they turn al dente, so they can finish cooking in the sauce.

While the pasta is cooking, add a tablespoon of olive oil to a pan and add the chillis. Heat to medium, and allow the chillies to infuse the olive oil for a minute or two.

Next, add the wild garlic pesto, the remaining olive oil, and white wine. Dissolve the pesto until a creamy, uniform sauce forms.

Once the pasta is just shy of turning al dente, transfer it into the sauce.

Add pasta water until a delicious creamy sauce coats the pasta. Now, you can add the fresh wild garlic leaves and incorporate them. Finish cooking the pasta to your desired consistency. Season with salt and pepper, and you are ready to plate.

When plating the wild garlic pasta, get a few extra spoonfuls of the delicious sauce on the pasta. If needed, you can mix some extra wild garlic pesto with a bit more white wine and olive oil and drizzle it over the pasta when plating.