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30minutes
Add 10g of salt to 1L of water and boil.
Crush the garlic and chop it coarsely.
Finely chop the perilla.
Put olive oil in a frying pan and fry the garlic and hawk claws over low heat.
When the water is boiling, boil the pasta one minute earlier than the indicated time.
Turn off the heat when the garlic is roasted until it turns golden brown. Add the boiled pasta, add 4 tablespoons of boiled juice, butter, and perilla leaves and fry over low heat. Once the butter is familiar to the whole, it's done.
・ A recipe for "Ooba Butter Peperoncino", which has a rich flavor of perilla and a delicious richness of butter.
・ When boiling pasta, add 2% of the amount of water, but this time the butter is salty, so I make it with 1% of the amount. (10g of salt in 1L of water)
・ Use solid garlic instead of tube type garlic.
・ When you start to fry garlic, fry it over low heat. Fry on medium heat to make it easier to burn.
・ Finally, add butter and boiled juice and fry over low heat. Fry the boiled juice so that it does not evaporate too much.
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