Raw shirasu and zucchini pasta

Italian
Pasta oil and salt base
Kataoka Mamoru
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To preserve the soft texture, do not cook the raw sardines, but add them when they are mixed with the boiled pasta.
Cooking time: 10 minutes
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How to make it
1

Cut the zucchini into 1cm wide half-moon cut.

2

Boil the spaghetti in al dente.

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 zucchini and fry over low heat, then add salt and spaghetti boiling soup (about 80ml), and parsley (1 tsp).

5

When shirasu, add the boiled spaghetti, olive oil (1 tablespoon), and coarsely smelt black pepper and mix well.

6

Add some salt (a little bit) and spaghetti boiled soup (about 50ml) to adjust the flavor.

7

Place it on a plate, sprinkle the remaining parsley and krasumi powder to finish.

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