HOME Recipe Scallops with Ragu Sauce Spaghetti

Spaghetti with ragu sauce with scallops

Italian

pasta

If there are, chopped scallop strings and add them to make them even richer and more delicious.
The clam refill is made by heating the clams that have been removed from the sand until the mouth opens, and then straining the juice. It's packed with flavor, so be sure to use it without throwing it away.
If you don't have the clam refill, you can use broth soup or bonito soup as a substitute.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Tomato sauce

By slowly heating vegetables such as tomatoes and onions, the vegetables are fully savory and sweet. It lasts more than a month in the freezer.

Cooking time: 20 minutes

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How to make it

Heat the olive oil, garlic and hawk claws in a frying pan, and when they become fragrant, add scallops and salt to fry.

When the surface of the scallops is white, add mushrooms and parsley and fry.

Add A and cook for 2-3 minutes.

Boil water in a pot, add salt (1% of water) and boil spaghetti ni to the desired hardness.

Add boiled spaghettini to [3] and mix with the water in the pasta water while adjusting the moisture. Finish by adding olive oil and sprinkling with parsley.