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Oyster And Brassica (Flower Sprouts) Pasta

ngswcook's picture
Ingredients
  Pasta 200 Gram
  Oyster 6 Medium, boiled
  Brassica 50 Gram
  Garlic clove 1 Medium, thinly sliced
  Red pepper 1 Medium
  Olive oil 15 Cubic Centimeter
  Hot water 100 Cubic Centimeter, from boiled pasta
  Sake/Organic salt free white wine 30 Cubic Centimeter
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Nagasawake sauce/Tamari 15 Cubic Centimeter
Directions

MAKING
1. In a large pot with boiling water, add the pasta and cook ad per packet instructions.
2. Drain pasta and reserve the cooking liquid to measure about 100cc.
3. In a non-stick pan, heat oil and sauté garlic and red pepper.
4. Add brassica and toss until brassica gets wilted.
5. Add Oyster, pasta boiling water and nagasawake sauce.
6. Toss the oyster till the liquid evaporates.
7. Add pasta and toss until well mixed.

SERVING
8. In a warm serving plate, serve the pasta and top with oyster and brassica.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
2

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