Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, firefly squid and nanohana spaghetti. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Firefly Squid and Nanohana Spaghetti is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Firefly Squid and Nanohana Spaghetti is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have firefly squid and nanohana spaghetti using 7 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Firefly Squid and Nanohana Spaghetti:
- Prepare 80 grams Spaghetti
- Prepare 80 grams Firefly squid
- Take 2 Nanohana
- Make ready 1 clove Garlic
- Get 2 Red chili peppers
- Take 2 tbsp Olive oil
- Make ready 2 tbsp White wine
Steps to make Firefly Squid and Nanohana Spaghetti:
- Remove the eyes and cartilage from the firefly squid. It's easier to use bone tweezers.
- Cut the nanohana into bite-sized pieces, and separate into the thick part (mostly stems) and soft part (mostly leaves). Cut the garlic into thick slices, and remove the core. Remove the seeds from the red chili peppers.
- Dissolve 8-10 g of salt in 1 liter of boiling water, and cook the spaghetti 2 minutes less than the time instructed on the package.
- Add 1 tablespoon of olive oil, garlic, and red chili peppers into a cold frying pan, then heat the pan over low heat. Let the oil absorb the aromas.
- Remove the red chili peppers from the pan since they get burnt easily. When the garlic changes its colour, add the firefly squid, and briefly stir-fry. Add 2 tablespoons of white wine and evaporate the alcohol.
- Turn off the heat, and wait for the pasta to finish cooking. Cook the nanohana in the pot with the pasta. Cook the thick part of the nanohana for 30 seconds and the soft part for 10 seconds.
- Transfer the pasta and nanohana into the pan without draining the excess water, and gently mix for about 1 minute to let the pasta absorb the sauce.
- When the sauce starts to thicken, swirl in 1 tablespoon of olive oil at the end, and briefly stir.
- Serve on a plate, and it's done.
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