Spaghetti Aglio Olio Peperoncino e Shungiku (Edible Chrysanthemum)

Name: How to cook Spaghetti Aglio Olio Peperoncino e Shungiku (Edible Chrysanthemum) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Spaghetti Aglio Olio Peperoncino e Shungiku (Edible Chrysanthemum)

I am a big fan of ‘Spaghetti Aglio Olio e Peperoncino’ (Spaghetti Garlic Oil & Chilli), the famous Italian pasta dish. I often add extra ingredients to it such as Nattō. Today I added Shungiku (Edible Chrysanthemum) and Toasted Pine Nuts. I knew it would be delicious because I have tried a pesto made with Shungiku before. If you like Shungiku, you would enjoy this dish.

Ingredient

Food ration :

1 serving

80-100 g

Shungiku (Edible Chrysanthemum)

serving Spaghetti

1-2 tablespoons

Olive Oil

1-2 cloves

Garlic *finely chopped

1/8 teaspoon

Chilli Flakes *OR as much as you want

1 tablespoon

Pine Nuts *lightly toasted

Cooking instructions

* Step 1

Cook Spaghetti in boiling salted water according to the instruction on the package.

* Step 2

Wash Shungiku and cut into 4-5cm pieces. Toast Pine Nuts lightly. Prepare other ingredients.

* Step 3

When Spaghetti is nearly cooked, heat Olive Oil and Garlic in a frying pan over medium heat. (*Do not add Garlic to hot Oil.) When aromatic, add Chilli Flakes and Shungiku, stir-fry until Shungiku is wilted, and season with Salt & Pepper.

* Step 4

Add cooked Spaghetti with some water that has been cooking Spaghetti, and mix to combine. Place on a plate, add some grated Parmesan and Toasted Pine Nuts, and enjoy it.

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