Aionem's pasta

Cut the ainame into dice shapes and sprinkle salt and white pepper to blend.

Boil the spinach in hot water with a little salt for about a minute, then pour it into a colander to remove the rough heat and then cut it into bite-sized pieces.

Put a frying pan with olive oil over medium heat, add the chopped garlic and hawk claws and stir-fry slowly, and when the aroma comes out, add the ainame from [1].

Chop the clams steamed in sake and cut the cherry tomatoes in half to [3].

Add clam juice, black olives and Italian parsley and mix. Add the spinach and olive oil from [2] and simmer for another 8 minutes to allow the flavor to blend.

Boil federini in hot water with 1% salt for 4 minutes and 15 seconds, drain it, add it to a frying pan and mix.

Add salt, white pepper and Italian parsley to season with the flavor and remove from the heat. Serve in a bowl and sprinkle Italian parsley to finish.