Raw shirasu and zucchini pasta

Cut the zucchini into 1cm half-moon slices

Boil the spaghetti al dente

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.

Add the zucchini and fry over low heat, then add salt, spaghetti cooking water (about 80ml) and parsley (1 teaspoon)

Add the shirasu, boiled spaghetti, olive oil (1 tablespoon), and coarsely ground black pepper and mix well

Add a little salt and spaghetti cooking water (about 50ml) to adjust the flavor

Arrange on a plate and sprinkle with the remaining parsley and dried mullet roe powder to finish