Spaghetti Aglio e Olio with Spring Cabbage and Sakura Ebi Shrimp
Spaghetti Aglio e Olio with Spring Cabbage and Sakura Ebi Shrimp
材料
- Spaghetti
- 160 g
- Spring cabbage
- 200 g (around 4 leaves)
- Fresh garlic
- 5 g (around 1 clove)
A
- Dried red chili pepper
- 1 red pepper
- Dried Sakura Ebi shrimp
- 3 g
- Olive oil
- 1 Tbsp
- Dashi Soy Sauce
- 1 Tbsp
- Salt (for boiling spaghetti)
- as desired
作り方
Bring water to a rolling boil, add salt and cook spaghetti.
Heat olive oil in a frying pan. Add the chopped garlic from step 2, and when aroma rises, add the roughly chopped cabbage from step 1.
When the cabbage is cooked, add the cooked spaghetti and Dashi Soy Sauce, and sauté lightly.
