• Pasta100g
• Extra virgin olive oil1.5 tbsp
• Garlic1 clove
• Red chili pepper1 pinch
• Pasta water (salted)2 ladles
• Coarsely ground black pepperto taste
• Parsleyto taste
• ★Dashi soy sauce1 tsp

1. 1

   Select 1.6mm thick pasta and boil 100g of pasta, adjusting the salt and cooking time about 1 minute shorter than usual.

2. 2

   Pour 1.5 tbsp of extra virgin olive oil into a frying pan. Cut 1 garlic clove in half, remove the germ, and slice thinly.

3. 3

   If using garlic as a whole piece, cut it in half and gently crush it with the side of a knife.

4. 4

   Cook the garlic over very low heat, tilting the pan to draw out its aroma.

5. 5

   Once the garlic is somewhat cooked, add 1 pinch of red chili pepper and stir carefully, watching the heat.

6. 6

   Before the chili turns black, add 2 ladles of pasta water and bring to a rolling boil over medium-high heat, shaking the pan back and forth.

7. 7

   When the pasta water becomes white and creamy emulsion forms, add ★1 tsp of dashi soy sauce and shake the pan again while mixing.

8. 8

   Being careful not to evaporate too much liquid, add the cooked 100g pasta and toss quickly to coat.

9. 9

   When the pasta releases just a bit of sauce when you tilt the pan, remove from heat and sprinkle with coarsely ground black pepper and parsley to taste. Serve immediately.

Be conscious of cooking the garlic very slowly over low heat to draw out its aroma. The timing of emulsifying the pasta water is crucial.

• Calories420 kcal
• Protein14 g
• Fat12 g
• Carbs60 g
• Sodium1.2 g