Spring Cabbage and Jako Fish Aglio Olio e Peperoncino

Name: Spring Cabbage and Jako Fish Aglio Olio e Peperoncino
Yield: 1 serving
Cuisine: American
Ingredients: 120 grams Spring cabbage; 30 grams Chirimen jako (semi-dried salted baby sardines); 1 clove Garlic; 1 Chili pepper; 2 tbsp Olive oil; 100 grams Spaghetti; 50 ml White wine; 1 Salt; 1 Pepper

cookpad.japan @cookpad_jp

Try the crispy feel of spring cabbage.

Be careful not to overcook the spring cabbage! The texture is very important. Recipe by Ri-risan

Try the crispy feel of spring cabbage.

Be careful not to overcook the spring cabbage! The texture is very important. Recipe by Ri-risan

cookpad.japan @cookpad_jp

Try the crispy feel of spring cabbage.

Be careful not to overcook the spring cabbage! The texture is very important. Recipe by Ri-risan

Try the crispy feel of spring cabbage.

Be careful not to overcook the spring cabbage! The texture is very important. Recipe by Ri-risan

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Ingredients

1 serving

120 gramsSpring cabbage
30 gramsChirimen jako (semi-dried salted baby sardines)
1 cloveGarlic
1Chili pepper
2 tbspOlive oil
100 gramsSpaghetti
50 mlWhite wine
1Salt
1Pepper

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Steps

1

Mince the garlic and cut the chili pepper into small pieces. Cut the cabbage into large bite-sized pieces.
2

Add olive oil, garlic, and the chili pepper to a pan and cook on low heat, being careful not to burn it.
3

Set aside about half a ladle's worth of pasta water. Boil the spaghetti to al dente.
4

Add the chirimen jako, the water from Step 3, and the white wine to the pan from Step 2.
5

Add the pasta from Step 3.
6

Add the spring cabbage, season with salt and pepper and mix well.
7