Abalone pasta
The pasta I'm going to introduce today is abalone pasta. There are a lot of abalones at the mart these days. So I made pasta using abalone. Rather than tomato sauce or cream, oil pasta I thought it would look the best, so I made it with oil pasta.
1 serving
Within 30 minutes
화니의식탁
Ingredients
  • Abalone
    3ea
  • If it's spaghetti
    130g
  • Garlic
    1ea
  • Young squash
    1/3ea
  • peperoncino
    2ea
  • White wine
    100ml
  • Extra Virgin Olive Oil
    2TS
  • Salt
    little
  • ground pepper
    little
  • Anchovy
    5ea
  • Water
    250ml
  • Sea tangle
    1piece
  • Radish
    1ea
Cooking Steps
STEP 1/6
Boil spaghetti noodles in boiling water with salt for about 5 minutes. When it's done, remove it, sprinkle a little olive oil, mix well, and cool. Add the broth ingredients, and when the water boils, remove the kelp, boil it over low heat for about 10 minutes, and strain it through a sieve.
STEP 2/6
Slice the garlic on the side, roll the zucchini and slice it thinly.
STEP 3/6
Prepare a spoon for abalone, poke it into the part you see in the picture, and lift it up to separate the flesh from the skin.
Remove the intestines and prepare them separately, and cut the abalone into bite-sized pieces.
STEP 4/6
Put two tablespoons of olive oil in a pan, stir-fry garlic until golden brown, add abalone, sprinkle with pepper, and stir-fry.
When the abalone starts to cook, add white wine to remove the smell.
STEP 5/6
Pour in the prepared stock, add peperoncino and add spaghetti noodles and zucchini when it boils.
STEP 6/6
When the broth starts to boil down, add the prepared abalone intestines and mix well.
Season with salt and pepper
Remove from heat, sprinkle two tablespoons of olive oil, mix well with pasta, and place on a plate.
*If you don't have pepperoncino (dried hot pepper in Italy), slice the cheongyang pepper and put it in instead. *When anchovies are boiled, the broth tastes fishy and bitter. Make sure to simmer gently over low heat.
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