Matsutake and shrimp pasta

Wipe away any matsutake mushroom stains with a wet paper towel, cut them in half lengthwise and then slice them thinly. Chop the shrimp roughly and cut the zucchini into quick chops.

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 shrimp and stir-fry, then add the matsutake mushrooms and zucchini and stir-fry.

Once it's soft, add white wine and parsley (1 tsp), add spaghetti boiled soup (about 80ml) and simmer.

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

Add the boiled spaghetti to a frying pan, add olive oil (1 tablespoon), salt and coarsely smelt black pepper and mix well.

Place it on a plate and sprinkle the rest of the parsley and you're done.