- Boil the spaghetti according to the directions on the package. Save a small amount of water for later use.
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Remove the stem from the shiitake, the hard bottoms from the mushrooms and slice up thinly.
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Divide the anchovy fillets into 3 to 4 equal pieces.
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Lightly pan fry the garlic and chili pepper in the olive oil over low heat.
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Once an aroma emanates from add in the mushrooms and sauté until soft, then add in the anchovies.
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Season all ingredients with soy sauce and cooking sake. Mix in the drained pasta and a small amount of the water that was set aside earlier.
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Place all ingredients on a plate and sprinkle on nori seaweed strips on top.
Seaweed and Mushroom Pasta
ingredients
5.6 ounces spaghetti
2 shiitake mushrooms, thinly sliced
7 ounces mushrooms, thinly sliced
3 anchovy fillets
1 tablespoon olive oil
1 garlic clove, minced
1 chili pepper, chopped
1 tablespoon Kikkoman® Soy Sauce
2 tablespoons cooking sake
Nori seaweed, as desired
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
