![Bamboo Shoot and Mitsuba Peperoncino](/en/cookbook/assets/img/00003465.jpg)
Add a splash of soy sauce to this classic Italian dish
15 minutes
410kcal
0.8g
- Nutrition facts are for one serving.
- Sodium content calculated as 1.8 g (0.1 oz.) per 100 g (3.5 oz.) of dried spaghetti.
Ingredients(Servings: 2)
Directions
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Thinly slice up the bamboo shoot, cut the mitsuba into half their length.
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Begin to boil the pasta in lightly salted water (10 g / 0.4 oz. salt per 1 L / 3.8 fl. oz. of water).
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In a fry pan, slowly saute the garlic and red chili pepper in the olive oil.
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Add 3 to 4 Tbsp of spaghetti boiling water (2) to the fry pan. Season with the soy sauce and turn off the heat. About 1 minute before boiling is complete, add (1) to the spaghetti, boil to completion, then drain. Add into the fry pan and combine all ingredients before serving.
Cooking Basics
Garlic - mincing
![](/en/cookbook/basic/vegetables/img/garlic_im05.jpg)
![](/en/cookbook/basic/vegetables/img/garlic_im06.jpg)
![](/en/cookbook/basic/vegetables/img/garlic_im07.jpg)
![](/en/cookbook/basic/vegetables/img/garlic_im08.jpg)
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
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