Hokki shell pasta

Remove the seeds of the sweet potato chili pepper and cut them diagonally, about 2mm. Cut the Kujo green onions in the same way.
Divide the hokki shells into meat and string parts, and finely chop them each.

Put olive oil, chopped garlic, and hawk claws in a frying pan, heat it, and stir-fry slowly over low heat to bring out the aroma.

Once the garlic is turned fox-colored, add the hokki shell meat and string and fry. Once cooked, add Italian parsley, white pepper and white wine and mix quickly.

Add the kanzuri and mix and add the clam juice in two portions.

Add the Kujo green onions and sweet pepper, then add salt and white pepper to stir-fry while adjusting the flavor. It's a good idea to save a little of the blue part of the Kujo green onion for toppings. Along the way, add an appropriate amount of olive oil and stir-fry it, then remove the hawk claws.

Boil the federini in plenty of salted water for 3 minutes and 20 seconds. Transfer the drained federini to a frying pan and add salt while tasting.

To finish off, add olive oil and white pepper and serve in a bowl. Topped with the saved Kujo green onions, Italian parsley and fried garlic, it was finished.