For the herbal extraction:
Exacting an essence from the gathered wild herbs, ensuring they carry as their primary virtue a sharp, biting bitterness.

For the acid-infused herbal butter:
Gently sweat the onion within a pan. Deglaze with vinegar and white wine, allowing the liquid to reduce by half. Strain the mixture to discard the onion, then whisk in the cold butter, cut into pieces. Once the butter is beautifully emulsified, slowly introduce the previously prepared bitter herb extraction.

For the dust of sheep's heart:
In a bowl, combine the salt, muscovado sugar, aromatic herbs, and spices. Envelop the heart entirely in this mixture, massaging it with care. Let it rest in the cold of the refrigerator for six days, remembering to massage it daily. Once this period has elapsed, rinse the heart, slice it, and proceed with the art of smoking. Once smoked, dehydrate it using a desiccator or a low oven. Finally, pulverize the whole to obtain a fine, fragrant dust to be used as a seasoning.

For the cooking and presentation:
Cook the spaghetti in abundant salted water, draining them three minutes before they reach doneness. Finish and bind the pasta in the pan with the acid-infused herbal butter. Plate the spaghetti and grate fresh horseradish over them to bestow a pungent freshness. Finish with a dusting of the sheep's heart powder for a savory depth, and crown the dish with a delicate salad of raw wild herbs.