Raw shirasu spaghetti

Italian
pasta
Kataoka Mamoru
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When mixing fresh shirasu with pasta, be sure to turn off the heat and mix.
The key is to cook the remaining heat to half of the fruit.
Cooking time: 10 minutes
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How to make it
1

Cut the green and red peppers into small pieces. Boil the federini in plenty of water.

2

Heat olive oil in a frying pan and add garlic to create a scent. Once the aroma comes out, add Italian parsley and a bowl of boiled water and turn into a sauce.

3

Once the sauce is thick, add the chili peppers and cook them for about 2 minutes. Add the boiled pasta and mix. Turn off the heat, add 40g of raw shiraka and mix, then lightly heat through the remaining heat.

4

Place pasta on a plate and top with fresh sardines for finishing. Sprinkle with Italian parsley and it's finished.

Ingredients for 1 person

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