Cabbage and anchovies pasta

Italian
Pasta oil and salt base
Kataoka Mamoru
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Anchovies are very salty, so you don't need to add salt to the ingredients.
Cooking time: 10 minutes
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How to make it
1

Chop the cabbage into bite-sized pieces.

2

Boil the spaghetti until it is slightly firm. (Approximately: about 1 minute before the displayed time)

3

While boiling the spaghetti, put A in a frying pan and heat over high heat, then turn low heat until the garlic is boiling and fry until golden brown.

4

Add the anchovy (3 pieces) and stir-fry, and when the anchovy has melted, add the cabbage and stir-fry quickly.

5

Add the spaghetti soup (about 80ml) and parsley (1 tsp), cover and heat until the cabbage is soft.

6

Add the boiled spaghetti to a frying pan, add olive oil (1 tablespoon) and stir-fry quickly.

7

Place it on a plate, torn apart the remaining anchovies with hand-teared parsley and sprinkle them all together.

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