Small potato spaghetti

Italian
Pasta oil and salt base
Kataoka Mamoru
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The garlic to mix at the end is raw, and this is the secret to its deliciousness.
Cooking time: 35 minutes
Remove the time to boil the taro
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How to make it
1

Boil water in a pot, add salt, and boil the spaghetti until it becomes a slightly firm al dente. (Approximately: about 1 minute before the displayed time)

2

Cut one of the green onions diagonally 5mm thick, and the other slice roughly chop. Chop the prosciutto into roughly minced ham.

3

Heat olive oil, garlic and red chili peppers in a frying pan, and when it's golden brown, remove the garlic and red chili peppers.

4

Turn off the heat, add the small potatoes, roughly crush them with a fork, add the diagonally sliced ​​green onions, and set the heat again.

5

After stir-frying a little, add the boiling soup, add the prosciutto, simmer to make it thicker.

6

Add the spaghetti from [1] to [6] and mix. To finish off, mix with olive oil, half of the coarsely chopped green onions, parsley and garlic.

7

Place on a plate and place the remaining green onions, garlic and red chili peppers that you've taken out using [3].

Ingredients for 1 person

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