Ready in 15 minutes! Easy Peperoncino with Shiso and Shirasu

 

[Ingredients] (Serves 2)

200g Spaghetti

40 Perilla Leaves

70g Whitebait

1 Garlic Clove

2 Red Chili Peppers

Salt to taste

Coarsely Ground Black Pepper to taste

A Little Soy Sauce

1 Tablespoon Olive Oil

A Little Extra-Vitamin E Olive Oil

[Directions]

1. Bring a large pot of water to a boil, add salt (not included), and boil the spaghetti. Roughly chop the perilla leaves, thinly slice the garlic, and halve and remove the seeds from the red chili pepper.

2. Add the olive oil, garlic, and red chili pepper to a frying pan and heat over medium-high heat.

3. Once fragrant, add the whitebait and stir-fry briefly. Then add the spaghetti, a little of the cooking water, the perilla leaves, salt, and coarsely ground black pepper, and toss thoroughly.

All you need to do is stir fry it quickly, so turn the heat on just before the spaghetti is done. Also, use salt sparingly as shirasu is salty.

4. To finish, drizzle with soy sauce and extra virgin olive oil.