Watercress and mushroom pasta

Italian
Pasta oil and salt base
Kataoka Mamoru
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Chef Kataoka secretly teaches you a wonderful dish with the refreshing spring-like aroma of green vegetables. It's sure to become a classic. Try using a surprising amount of watercress. By using the watercress stems that you usually throw away, it gives off a aroma and makes it delicious. The deciding factor in the taste is the salty taste of the prosciutto.
Cooking time: 7 minutes
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How to make it
1

Boil water in a pot, add salt, and boil the spaghetti until it has a slightly firm al dente (a little bit of the core remains in the center). (Approximately: about 1 minute before the displayed time. Here we will be 4 minutes.

2

The watercress is torn off the leaves for finishing. Chop the stems into small pieces. Cut the white mushrooms into 5mm widths.

3

Put A in a frying pan and heat it to give it a scent, then add only the white mushrooms and watercress stems and stir-fry it, and blend the flavor and aroma into the oil.

4

Add the boiling water, parsley, and one slice of prosciutto with your hands, tear it into bite-sized pieces, then add 1, B and the remaining watercress (the tips of the leaves), and place in a bowl, place it in a bowl, top with the remaining prosciutto and sprinkle with parsley.

Materials 1 person

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