6 oz (160 g) spaghettini or thin spaghetti
2 qt water
1 tablespoon (20 g) kosher salt
1 whole Japanese flying squid (body thinly cut, tentacles cut into small clusters, innards chopped)
4 shiitake mushrooms, stemmed and sliced
1 pinch kosher salt
1 clove garlic, minced
1 whole dried chili pepper, seeded
2 myoga ginger (1 minced, 1 julienned)
Fresh Italian parsley, coarsely chopped
3 tablespoons olive oil, divided
In a large pot, bring water to a boil and add in 1 tablespoon of salt. Cook pasta for 1 minute less than the suggested cooking time. Reserve ½ cup (100 ml) of pasta water.
Preheat the pan over medium-high heat for about 30 seconds. Add in 1 tablespoon of olive oil and spread evenly. Once the oil starts to smoke from the entire surface of the pan, add in squid body and tentacles, shiitake mushrooms and a pinch of salt. Sauté for about 1 minute. Once the squid changes color, remove from the pan. Set aside.
In the same pan, add in 2 tablespoons of olive oil, garlic and chili pepper. Sauté for about 1 minute over low heat until fragrant.
Add in minced myoga ginger, half of the parsley and squid innards and stir-fry for about 1 minute over medium-high heat. Pour in pasta liquid and gently shake the pan to combine. Turn off the heat.
Once pasta has finished cooking, drain with a colander. Turn up to medium-high heat and bring to a simmer. Add in pasta, squid body and tentacles and shiitake mushrooms from Step 2. Cook for about 1 minute while stirring, leaving some liquid in the pan. Turn off the heat and transfer to a plate. Garnish with thinly sliced myoga ginger and remaining fresh parsley and serve.
Cooking the pasta together with the sauce for 1 minute adds depth and richness. Be sure to cook pasta for 1 minute less than the suggested cooking time to accommodate for this extra time.
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