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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

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動画数
297本

材料

  • pasta : one person
  • ニンニク : 2片
  • 釜揚げしらす : 60g
  • オリーブオイル : 30mL
  • 食べるラー油 : 小さじ1/2
  • 鷹の爪 : 1本
  • 大葉 : 適量

所要時間

15分

手順

  1. 1) make preparations 00:27

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

  2. 2) Make the pasta sauce and boil the pasta 01:59

    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.

  3. 3) finish 03:29

    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.

  4. 4) 盛り付ける 04:38

    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。

Point

・The salinity of the water used to boil the pasta should be around 0.5%.
・In step 2, by adding half the amount of shirasu to the pasta sauce, the shirasu soup stock will be delicious.
・By using edible chili oil, you can easily add seasoning.

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