Spaghetti Recipes Japanized Spaghetti Recipes Wafu Pasuta

Cook spaghetti until al dente and set aside in a warm pot with lid.

Chop up lots of garlic.

Chop up some scallions or shallots.

Shred up some nori sheets (one or two).

Heat 2-3 tablespoons of olive oil in a wok.

Add garlic and sauté for one minute.

Crush 2 dried chilies and add to the wok (or use fresh chilies or crushed red flakes).

Sauté for 1-2 minutes to soften garlic and infuse oil with flavor.

Use between 1/3 to 1/2 anchovy fillet or some anchovy paste.

Drain oil from anchovies and mix them into a paste by squeezing with a spoon, breaking them up in the wok with other ingredients and sauté for one minute.

Add some white wine (about 3 oz) and mix well, reducing on medium heat for 1-2 minutes until reduced by 1/3.

Add wasabi to your liking and cook for one or two minutes.

Add spaghetti to the sauce and mix well on medium heat.

Add scallions and mix well; the al dente pasta will soak up excess liquids.

Plate spaghetti and sprinkle with toasted sesame seeds.

Sprinkle with cut up nori sheet and add some extra scallions if desired.

Add a nice dollop of masago or tobiko fish eggs in the center of the plate.

Serve and enjoy!

Equipment Needed

Spice Level:

Dietary