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.
80 to 100g Shungiku (Edible Chrysanthemum)
1 serving Spaghetti
Salt for cooking Spaghetti
1 to 2 tablespoons Olive Oil
1 to 2 cloves Garlic *finely chopped
1/8 teaspoon Chilli Flakes *OR as much as you want
Salt & Black Pepper
1 tablespoon Pine Nuts *lightly toasted
- Cook Spaghetti in boiling salted water according to the instruction on the package.
- Wash Shungiku and cut into 4-5cm pieces. Toast Pine Nuts lightly. Prepare other ingredients.
- 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.
- 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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