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Pasta (Sakura shrimp and mussel peperoncino)｜Chef Ropia chef's recipe transcription

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Chef Ropia The world of cooks

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Ingredients

Sakura shrimp (boiled) : 80g
shellfish : 40g
Mini Tomato : 8 pieces
garlic : 1 piece
pasta : 260g
Olive oil : 30g
italian parsley : moderate amount
salt (for seasoning) : moderate amount
水 : 2.5ℓ
塩(パスタ用) : 37.5g

Time required

10minutes

Procedure

1) cut material 02:04
Thinly slice the mussels.
Cut off the garlic root.
Crush the garlic cloves.
Cut the cherry tomatoes in half.
Finely chop the Italian parsley.
2) フライパンで炒める 04:45
Add olive oil and garlic to a frying pan.
Heat a frying pan and when it comes to a boil, remove the garlic.
Add the sakura shrimp to the frying pan and fry.
Add mini tomatoes to the frying pan and fry.
Add mussels and salt (for seasoning) to a frying pan and fry.
3) パスタを茹でる 06:54
鍋に水と塩(パスタ用)を入れ沸騰させる。
鍋にパスタを加え茹でる。
4) 仕上げる 08:53
Add the drained pasta from Step 3 to the frying pan and mix.
Drizzle the remaining olive oil over the pasta and mix.
Add Italian parsley and mix.
5) 盛り付ける 09:58
お皿に4のパスタをのせて完成。

Point

・When the sakura shrimp emits a fragrant aroma, add cherry tomatoes.
・Add 1.5% salt when boiling the pasta.
・In step 4, there should be no water coming out of the pasta.
・Italian parsley tastes better when mixed with pasta, not as a garnish.
・When using boiled sakura shrimp, stir-fry them to bring out their aroma.
・The required time does not include the time to boil the pasta.