しらすのペペロンチーノ｜George ジョージさんのレシピ書き起こし

Peel the garlic cloves, remove the core and chop finely.

Add garlic and olive oil to a frying pan and heat over low heat.
Add water and salt (not listed) to a pot and bring to a boil.
Add the hawk's claws to a frying pan, and when the aroma is transferred, add half the whitebait and chili oil to eat, and fry for about 2 minutes over low heat.
When the water in the pot boils, add the pasta and cook as directed.
While the pasta is boiling, shred the shiso leaves.

Add about 80 mL of the pasta water to the frying pan and mix everything together.
Add the cooked pasta to the frying pan and stir-fry until the pasta absorbs the sauce.

3を皿に盛り、上から残りのしらすを乗せ、大葉を散らして完成。