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.


1 Serving


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
Parmesan Cheese
1 tablespoon Pine Nuts *lightly toasted

  1. Cook Spaghetti in boiling salted water according to the instruction on the package.
  2. Wash Shungiku and cut into small pieces. Toast Pine Nuts lightly. Prepare other ingredients.
  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.
  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.