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

Cut the bamboo shoots into thin slices, the scallops into 2cm cubes, and the mizuna into 4-5cm pieces

Bring a pot of water to a boil, add salt, and boil the spaghetti until it is slightly firm (with a core still slightly in the center). (Guideline: 1.5 to 2 minutes before the recommended cooking time. In this example, boil for 4 minutes 15 to 20 seconds.)

Heat A over low heat, and when the garlic turns golden brown, add the bamboo shoots, scallops, and B and mix well

Add the cherry shrimp and cooking water and simmer for 3 to 4 minutes

Remove the chili peppers, add the spaghetti and mizuna and mix well

Add olive oil and salt, mix lightly, and serve on a plate. Finish by sprinkling with deep-fried butterbur and parsley