Cook the Fettuccine Pasta Armando in plenty of salted water. In the meantime, wash the escarole well, dry it and cut it into strips that are not too thin. Put a clove of garlic, the finely-chopped fresh spring onion, chilli pepper and extra virgin olive oil into the frying pan and leave to brown. After a few minutes, add the escarole and cook over a lively heat. When the escarole has sweated slightly, add the black olives with the stones removed, better if they’re already seasoned, and the crumbled sausage. The seasoning is now ready.