Shimeji Mushroom, Spinach, and Anchovy Oil Pasta

This is a savory oil-based pasta made with shimeji mushrooms, chopped mushrooms, and spinach, with the addition of
anchovies. The saltiness and umami of the anchovies
enhance the sweetness of the mushrooms and spinach.

[Ingredients] Serves 2
・100g shimeji mushrooms
・5 mushrooms
・100g spinach
・3 anchovy fillets
・1 clove of garlic
・1 dried chili pepper
・Salt and white pepper to taste
・1 heaping teaspoon of salt for boiling the pasta
・A small amount of olive oil
・200g pasta

[Instructions]
1. Preparation
・Separate the shimeji mushrooms into small clusters.
・Chop the mushrooms using a grinder. (Slicing is also fine.)
・Remove the core from the garlic and mince it.
・Wash the spinach under running water and quickly blanch it in boiling water.
Squeeze out the excess water thoroughly and cut into 10cm lengths.

2. Boiling and Sautéing the Pasta
・Bring a large pot of water to a boil, add salt, and cook the pasta.
・Add a small amount of olive oil to a frying pan, add the garlic,
and sauté over low heat until fragrant.
・Add the shimeji mushrooms, chopped mushrooms, and torn chili pepper, and sauté.
・Just before the pasta is done, add the spinach and anchovies,
and season with salt and white pepper.
・Add the drained pasta, toss lightly, adjust the seasoning, and it's ready.

※ Since anchovies are salty, be careful not to add too much extra salt.

3. Plating
・Once plated, drizzle with olive oil and it's complete!

[Quick Tips]
・Slicing the mushrooms is also fine. If you chop them and freeze them in small portions,
it's convenient to use them next time.
・Blanching and cutting the spinach to freeze in small portions also saves time.
・It is smoother to sauté the ingredients while the pasta is boiling.

Next time, I will share a recipe for "Happosai (Eight-Treasure Vegetables)".

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