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パスタ（たらこパスタ）｜Chef Ropia料理人の世界さんのレシピ書き起こし

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Chef Ropia The world of cooks

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Ingredients

pasta : 250g
オリーブオイル : 40g
たらこ : 50g
しじみ佃煮 : 適量
生クリーム : 100㏄
刻みネギ : 適量
めんつゆ : 20㏄
エリンギ : 1パック
水 : 500㏄
昆布 : 適量

Time required

25minutes

Procedure

1) take stock 02:28
Pour water into a bowl, cut the kombu seaweed with scissors and add it.
2) cut material 02:53
Cut the cod roe and remove the skin.
After cutting the king oyster mushroom in half lengthwise, cut it into bite-sized pieces.
3) heat up 04:42
Heat a frying pan and add olive oil and eringi mushrooms.
Add a little salt (not listed) and stir.
Add clam tsukudani and 1 and bring to a boil.
Remove the kelp and add the pasta.
When the pasta is cooked and the water content is low, add fresh cream and cod roe.
Turn off the heat and mix everything together.
Sprinkle chopped green onions, pour mentsuyu over and mix to complete.

Point

・Use ready-made clams boiled down in soy sauce on the market.
・It goes well with ingredients such as scallops and shrimp.
・Olive oil can be substituted with butter. If you use butter, you can get richness.
・Use pasta that has been boiled for 6-7 minutes.
・Konbu can be added while the pasta is boiling.
・If you like, you can scatter nori seaweed or perilla leaves.