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RECIPE

Spaghetti aglio e olio with bamboo shoots, canola flowers and sakura shrimps

Preparation Time: About 20 minutes (excluding the time to boil the bamboo shoots)

A Connoisseur Speaks on Seasonal Vegetables “The Vegetable of Spring, The Bamboo Shoot”

Spaghetti aglio e olio with bamboo shoots, canola flowers and sakura shrimps

INGREDIENTS (serves 1 person)

Bamboo shoots (pre-cooked) 40 g
Canola flowers 3 stems
Sakura shrimps 20 g
Garlic (finely-chopped) half a clove
Chili 1
Olive oil 15 cc
White wine 10 cc
Water 10 cc
Pasta 90 g
Salt small amount
Pepper small amount

DIRECTIONS

1

Chop off the tip and the hard part around the root of the bamboo shoots.

2

Make a vertical incision in the bamboo shoots so that it will be cooked thoroughly.

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3

Boil the bamboo shoots in a saucepan, with water just covering the bamboo shoots and a handful of rice husk powder.

4

After boiling for about an hour, turn off the heat and let it cool.

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5

Heat olive oil, garlic and chili in a frying pan.

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6

When the garlic gets brown and aromatic, add the sakura shrimp and sautee lightly.

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6

When the sakura shrimps start to get aromatic, add white wine and water and reduce a little.

6

Heat water in a large saucepan. When it starts to boil, add pasta and cook.

6

About a minute before the pasta is ready, add the bamboo shoots and canola blossoms in the saucepan that is being used to cook the pasta.

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6

Mix the cooked pasta, bamboo shoots and canola flowers with the sauce in the frying pan. Heat the pan and mix so that the sauce covers the pasta and other ingredients thoroughly. Season with salt and pepper.