Shiso-Flavoured Aglio, Olio e Peperoncino
cookpad.japan @cookpad_jp
I created this recipe because I had a lot of shiso leaves!
*Set aside shiso leaves to garnish at the end - julienne and set aside at the beginning.
When the garlic is fragrant at Step 3, turn the heat up slowly to medium. For 1 serving. Recipe by uzukaji
Shiso-Flavoured Aglio, Olio e Peperoncino
I created this recipe because I had a lot of shiso leaves!
*Set aside shiso leaves to garnish at the end - julienne and set aside at the beginning.
When the garlic is fragrant at Step 3, turn the heat up slowly to medium. For 1 serving. Recipe by uzukaji
Cooking Instructions
- 1
Add 2 teaspoons of salt to a pot, and boil water to cook pasta. *Mince the shiso leaves roughly, and slice the garlic and wiener sausages.
- 2
Cut the king oyster mushroom into thin slices. Add the olive oil, red chili pepper, and the garlic into a pan, then turn the heat on to low.
- 3
When the garlic is fragrant, stir-fry the wiener sausages and the king oyster mushroom in that order. Pour in 1/2 ladelful of the pasta cooking water, and add the salted kelp powder.
- 4
Turn off the heat. Add the freshly cooked pasta and the shiso leaves, and mix well. Adjust the flavour with salt and pepper, and done!
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