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Ingredient
π Firefly squid - Hotaru ika - in aglio olio e pepperoncino
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Chef :
tomo_yaπ Firefly squid - Hotaru ika - in aglio olio e pepperoncino
A seasonal taste in Japan, a firefly squid has a full of umami taste and can be used similar ways to anchovies.
Ingredient
Food ration :
2 servingsCooking time :
20 min
60 g
firefly squid (raw)
160 g
spaghetti
1 clove
garlic
Cooking instructions
* Step 1
See the recipe of aglio olio pepperono linked here.
* Step 2
Take out eye balls of the squid
* Step 3
Thin sliced spring leaves, herbs. I used Oba leaves, but could work with kale, cabbages too
* Step 4
Add the squid 4 minuites before finish boiling pasta. Lightly press the meat to take out the umami juice and mix with garlic and chilly oil.
* Step 5
Add all the boiled pasta onto the pan and mix it well. Then, put on the spring leaves.
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