Watercress and mushroom pasta

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

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.

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[Boil spaghetti]
- Spaghettidi Czech Republic No.10 Federini
- 80g
-
- Boiled water
- 3000ml
-
- 1% salt content of salted
- 30g
-
- CRESCON
- 40g
-
- Mushroom White
- 2
-
[A]
- Olive oil
- 2 tbsp
-
- Chop garlic
- 1/2 piece
-
- Red chili pepper slices
- 1/2
-
- Boiled soup
- 80cc
-
- Mince parsley
- 1/2 tbsp
-
- 5g of prosciutto ham
- 2
-
[B]
- Olive oil
- 1 tablespoon
-
- Coarsely smelt black pepper
- Small spoons
-
- parsley *For garnishing
- Appropriate amount