The dill oil. Heat the sunflower oil for 3 minutes in a bain-marie at 60°C. Cover the dill leaves with the hot oil. Blend with a hand blender in the container. Pour the mixture into a plastic bag closed with a rubber band.

Place the bag upright in the fridge for 12 hours. Once the water and oil have dissociated, cut the end of the bag finely and allow the water to drain into a container. As soon as the first drops of green oil appear, pour the contents of the bag into another bowl.

The whelks. Soak the whelks in 2 litres of salted water for 3 hours. Repeat three times. Then cook them for an hour in boiling salted water with dill, a spoonful of white vinegar, two bay leaves and pieces of celery.

Remove the whelks from the water and leave to cool. Then remove them from their shells and clean them by removing the almond (the skin) and the intestine (the soft part at the bottom of the shell). Cut into quarters and rinse in salted water.

The garlic cream. Halve eight garlic cloves. Remove the central germ. Cook the garlic for one minute in a pan of boiling water to soften it. Repeat three times, then chop.

In a saucepan, combine the garlic and 300 ml of crème fraîche and reduce by half. Pour into a bowl and blend with a hand blender until creamy. Strain through a sieve and set aside the garlic cream.

The cream of mushroom soup. Cut the button mushrooms into six pieces. Place them on an oven tray, drizzle with olive oil and a pinch of salt and place in the oven at 200°C for 20 minutes.

Then place them in a suitable bowl, add a little thyme and blend until creamy. Strain through a sieve and set aside the cream of mushroom soup in a bowl.

The cream of spinach. Plunge the spinach into boiling salted water for 2 minutes, drain and plunge into a glaze. In a blender, combine the spinach, 30 ml of olive oil, 1 pinch of salt and a ladleful of vegetable consommé. Blend until creamy. Strain through a sieve.

The finish. In a hot frying pan, cook the whelks in a drizzle of olive oil, a knob of butter, a few sprigs of dill, a clove of garlic, minced, and add 100 ml of dry white wine.

The pasta. Cook the fusilloni pasta in salted water as indicated on the packet. Put a little garlic cream in a hot frying pan, add the drained pasta and mix well.

The garnish. Place the cream of mushroom soup on the bottom of the plate and place the fusilloni on top. Top the pasta with the cream of spinach, then the whelks. Add the garlic cream and sprinkle with oil and dill powder.