The Preparation
In a shallow pan, gently coax the flavors from the garlic (bereft of its bitter germ), the vibrant chili, olive oil, salt, and water.

For the Ember-Kissed Salt Cod:
Accurately mince the salt cod by the grace of the blade, then dress it with oil, a whisper of salt, and rosemary. Sear it swiftly over glowing embers.

For the BBQ-Infused Beans:
Simmer the beans in salted water, then drain. Caress them with oil, salt, pepper, and rosemary, and pass them over the open embers. Dehydrate in the oven, then blend and pass through a fine sieve to obtain a delicate dust.

The Final Composition:
Boil the monumental Monograno Felicetti spaghettone in salted water. Drain it four minutes before its appointed time, letting it reach its crescendo in the pan with the garlic. Withdraw from the flame and vigorously mantecare with the finely grated Pecorino. Arrange on a shallow plate, adorning the creation with the ember-kissed cod, the dusty essence of beans, and delicate borage blossoms.