Spaghetti Peperoncino - My Ver

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Pasta		250g
Olive oil		as required
Garlic		4 cloves
Dried chilli		1
Mushrooms (small)		4
Ajinomoto (weipa)		a little
Soy sauce		2 tsp
Salt		1 tsp
Parsley		a little

Method

Prep

5min

Cook

10min

Finely chop the mushrooms.

Deseed the dried chilli and put in a frying pan. Finely slice the garlic and add to the pan with some olive oil. Turn the heat on.

Fry for 2-3 minutes on medium heat. Add the mushrooms and fry for 4 minutes.

Boil the pasta in salted water.

Add the Ajinomoto and soy sauce to the frying pan when the mushrooms release their juice.

Add 2 ladles of the pasta water to the pan.

When the pasta is cooked, drain in a colander then return to the pan. Add the mushroom sauce from Step 6 into this pan.

Add the finely chopped parsley and mix well before transferring to a serving dish.

CHEF

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