Mizuna, bamboo shoots, cherry shrimp pasta, and fried chicken topping

Cut the bamboo shoots into thin slices, cut the scallops into 2cm squares, and the mizuna into 4-5cm.
Boil water in a pot, add salt, and boil the spaghetti slightly (with a small core remaining in the center). (Approximately: about 1.5 to 2 minutes before the displayed time. Boil for 4 minutes 15 to 20 seconds here.
Put A on low heat, and when the garlic turns golden brown, add the bamboo shoots, scallops and B and mix together.

Add the cherry shrimp and the cooking liquid and simmer for 3-4 minutes.
Remove the chili peppers, add the spaghetti and mizuna and tangle them all together.

Add olive oil and salt, mix lightly and place on a plate. To finish off, fried fried fried chicken 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
-
- bamboo shoots
- 20g
-
- Scallops
- 80g
-
- Mizuna
- 50g
-
[A]
- Olive oil
- 5/2 tbsp
-
- Chop garlic
- 1/2 tbsp
-
- Red chili pepper
- 1 bottle
-
[B]
- salt
- A little
-
- Pick it
- A little
-
- White wine
- 40ml
-
- Mince parsley
- A pinch
-
- Boiled soup
- 70ml
-
- Olive oil
- 1 tablespoon
-
- salt
- A pinch
-
- Fried Fukinoto fried chicken was cut into 5mm squares beforehand and fox-colored at 170°C.
- Appropriate amount
-
- parsley *For garnishing