Japanese food is known for its collaboration with food from other countries, and pasta is no different. Try out this pasta with a little Japanese twist!
Octopus and Eryngii Mushroom Japanese Pasta
Ingredients
Instructions
- In a pot, boil water with salt and cook spaghetti as instructed in the package. Drain. Make sure to keep about ½ cup of pasta cooking water.
- Chop boiled octopus finely with a sharp knife.
- Cut the eryngii mushroom in half if it’s long, and slice into smaller pieces.
- Remove seeds from red chilli pepper and chop finely.
- Heat the garlic, chili peppers, and olive oil in a pan over medium heat. Once the garlic is fragrant, add the octopus and cook for about 1 minute.
- Reduce heat to low and add sake to the pan. Then, add the eryngii mushrooms. Continue cooking until mushrooms are tender. Turn off the heat.
- Add cooked spaghetti and about ½ cup of pasta cooking water to the pan. Add the seasonings and mix well.
- Place in plate and finally add the thinly cut shiso leaves on top.
