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15minutes
Remove the spine, which is the head of the dried sardines.
Cut the octopus to a suitable size.
Add salt to the hot water and boil the pasta until the indicated time on the bag.
Heat a frying pan and roast the dried sardines to reduce the odor. When the fragrant scent comes out, turn off the heat, put olive oil, chopped garlic and hawk claws in a frying pan, and ignite again to fry.
When the garlic is colored, add about a ladle of boiled pasta juice, add octopus and season with salt.
When the boiling time is 1 minute left, transfer the pasta to a frying pan. Fry for 1 minute while sucking the sauce over high heat to complete. To finish, scrape the lemon zest and serve.
・ A recipe for exquisite pasta with condensed sardines and octopus umami.
・ If you set aside the sardines and the head of the dried sardines, you can get an elegant soup stock. You can easily remove the spine by splitting it vertically. (Boiled dried powder can be used as a substitute)
・ It is recommended to use the legs of the octopus.
・ If you are not good at coriander, you can use parsley instead.
・ The point is to boil the pasta by adding enough salt to the hot water to boil the pasta so that you can lick it and feel the salt content.
・ When chopping garlic, apply oil to your hands first to prevent the smell from sticking.
・ The point is to transfer the pasta to a frying pan when the boiling time is 1 minute left.
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