The Mayo is the Clincher Mediterranean-Style Soup Spaghetti

Name: The Mayo is the Clincher Mediterranean-Style Soup Spaghetti
Yield: 2 servings
Cuisine: American
Ingredients: 200 to 250 grams Pasta; 1/2 small Onion; 1/2 Celery (optional); 3 clove Garlic; 1 can Canned diced tomatoes; 2 tsp Soup stock cube; 10 grams Butter; 200 grams Mixed frozen seafood; 2 tbsp White wine; 200 ml Dashi stock (water + dashi granules); 100 ml Milk; 100 ml Heavy cream; 3 tbsp Mayonnaise; 1 dash Salt and pepper (coarsely ground if possible); 1 mayonnaise, parsley, powdered cheese - each (to taste) Toppings

cookpad.japan @cookpad_jp

I love pasta from the Goemon spaghetti chain. So I tried recreating the standard menu item that I really love .

I really loved the eggplant, duck, and Japanese-meat sauce item, but it was taken off the regular menu. I was pretty bummed.

Once you add the heavy cream, be careful not to over-boil!
At the restaurant they use clams, shrimp, and mussels, but mixed frozen seafood is more than enough . Recipe by papikun

I love pasta from the Goemon spaghetti chain. So I tried recreating the standard menu item that I really love .

I really loved the eggplant, duck, and Japanese-meat sauce item, but it was taken off the regular menu. I was pretty bummed.

Once you add the heavy cream, be careful not to over-boil!
At the restaurant they use clams, shrimp, and mussels, but mixed frozen seafood is more than enough . Recipe by papikun

cookpad.japan @cookpad_jp

I love pasta from the Goemon spaghetti chain. So I tried recreating the standard menu item that I really love .

I really loved the eggplant, duck, and Japanese-meat sauce item, but it was taken off the regular menu. I was pretty bummed.

Once you add the heavy cream, be careful not to over-boil!
At the restaurant they use clams, shrimp, and mussels, but mixed frozen seafood is more than enough . Recipe by papikun

I love pasta from the Goemon spaghetti chain. So I tried recreating the standard menu item that I really love .

I really loved the eggplant, duck, and Japanese-meat sauce item, but it was taken off the regular menu. I was pretty bummed.

Once you add the heavy cream, be careful not to over-boil!
At the restaurant they use clams, shrimp, and mussels, but mixed frozen seafood is more than enough . Recipe by papikun

Saved

Ingredients

2 servings

200to 250 grams Pasta
1/2 smallOnion
1/2Celery (optional)
3 cloveGarlic
1 canCanned diced tomatoes
2 tspSoup stock cube
10 gramsButter
200 gramsMixed frozen seafood
2 tbspWhite wine
200 mlDashi stock (water + dashi granules)
100 mlMilk
100 mlHeavy cream
3 tbspMayonnaise
1 dashSalt and pepper (coarsely ground if possible)
1mayonnaise, parsley, powdered cheese - each (to taste) Toppings

Saved

Steps

1

Heat some oil in a pan and cook the minced onion, celery, and garlic well. Add the tomato and soup stock, and boil down by about half.
2

Cook your mixed seafood in a heated frying pan with butter. Add some white wine and cook evenly to burn off the alcohol.
3

Add the dashi stock, milk, heavy cream, mayonnaise, and the broth from Step 2 to Step 1 and cook. Once it starts bubbling flavor with the salt and pepper. Mix in the ingredients and the sauce is complete!
4

Pour Step 3 over pasta that's been boiled for slighter shorter than directed. Top with mayonnaise, parsley, and powdered cheese and it's complete.