For the candied chestnuts

1. Begin by removing shells from your roasted chestnuts, then place peeled and halved chestnuts in to bowl and toss with oil.
2. Place chestnuts in a single layer onto a baking sheet lined with parchment, then sprinkle with sugar.
3. Bake in a pre-heated oven at 350 degrees F for about 8 minutes or so, or until deep drown and slightly crunchy.

For the pasta

1. Prepare pasta per package instructions. Drain pasta and place into a large mixing bowl. Toss with 1/8th cup extra virgin olive oil and set aside. Gently brush off any debris from your mushrooms and tear into 1/4 inch pieces lengthwise.
2. Place mushrooms into a dry non-stick pan, or with just a drizzle of oil, over medium/high heat Sprinkle with a pinch or so of salt to help sweat out excess liquid.
3. Once they begin to loose liquid and start to become limp and tender, add a bit of oil add minced garlic. Continue to sauté for a few minutes until mushrooms are tender and garlic is fragrant and translucent.
4. Add pasta to the sauté pan, reducing heat to low. Add red pepper flakes, salt and pepper, along with arugula. Toss to incorporate.

For the eggs

1. To prepare quail eggs place them in a single layer in a sauce pot or pan with a lid.
2. Cover eggs with just enough water to reach about 1 inch above the eggs. Over medium heat, gently bring to a soft boil.
3. Agitate eggs gently with a wooden utensil.
4. Reducing heat slightly, cover and simmer for 4-5 minutes.
5. Remove shells and arrange or toss into pasta, along with micro greens and candied chestnuts.