1 In a pan over medium heat, dry toast almonds until golden brown. Transfer to a plate and let cool.
2 Finely grate Parmesan cheese.
3 Cook spaghetti in boiling salted water according to package directions until al dente.
4 Meanwhile, rinse and dry wild garlic. Set some small leaves aside for garnish and cut remainder into small strips.
5 In a high vessel, puree wild garlic strips, 2 tablespoons water, almonds, grated Parmesan cheese and olive oil with an immersion blender. Season pesto with salt and cayenne pepper.
6 Reserve 6 tablespoons of cooking water from spaghetti. Drain spaghetti in a sieve and rinse with hot water.
7 Add spaghetti back to the pot and mix with wild garlic pesto and reserved cooking water. Garnish with reserved wild garlic leaves and serve.