HOMERecipes Spring Feast Special Feature Spring Cabbage and Raw Firefly Squid Spaghetti

Spaghetti with spring cabbage and raw firefly squid

Italian

pasta

This dish allows you to enjoy seasonal ingredients. If you use foil rather than raw firefly squid, coarsely chop the firefly squid.
Please also refer to this page for information on the ingredients introduced in this recipe.

Preparation of firefly squid

This delicious, rich miso is delicious and can be enjoyed in spring. It can be used in a variety of dishes, both in Japanese and Western styles. Carefully pre-treat it to make it delicious. The best thing to eat fresh food is simply soy sauce.

Cooking time: 15 minutes

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How to make it

Firefly squid is taken from the eyes and cartilage. Cut the cabbage into large, sliced pieces (about 8cm square). Chop the capers roughly.

Stir in a frying pan with olive oil, garlic and seeds removed from the hawk claws over medium heat to add a aroma.

Boil spaghetti to a shorter period than the standard boiling time (1 minute to 1 minute and 15 seconds subtract).

Lightly stir-fry the firefly squid in the frying pan from [2] and add capers, white wine, spaghetti boiling soup, anchovies paste, and spring cabbage. (Approximately 2 minutes)

Mix the boiled spaghetti well with [4] and add it to the bowl with parsley and olive oil.

Materials 1 person