This scallop spaghetti has delicious sauce packed with the umami flavor of scallop. Finish to cook spaghetti earlier, and allow spaghetti absorb the soup. As a finishing touch, butter goes well with soy sauce. The combination is so popular in Japan as well as shiso, shredded nori as well. I recommend to dip sliced bread in the soup, it's so delicious.
Prepare all the ingredients.
shred the shiso.
Chop the garlic.
Divide shimeji mushrooms into small bunches.
Put the olive oil. Add the garlic, and sauté on low heat until the aroma comes out.
Start to cook the spaghetti. Cook it two minute shorter than a package instruction.
Add sake, and bring it to a boil.
Add water.
Add soy sauce, and bring it to a boil again.
When it brings to a boil, turn off the heat, and wait to cook pasta. If the taste is bland, add more soy sauce.
When the spaghetti is cooked, drain it. Add the spaghetti to the sauce, and mix them well.
Turn the heat to medium, and let the spaghetti cook for 1.5 minute, and allow it to absorb the soup. Sometimes toss the frying pan.
At the end, add the butter, and mix them.
Serve the spaghetti on a plate, and sprinkle shredded shiso and nori and if you like.
Serving Size 2
Servings 0
