Spaghetti Aglio e Olio with Nanohana and Fermented Krill

• 1 bunch Nanohana
• 2/3 packet Shimeji mushrooms
• 1 tbsp Fermented krill
• 1 clove Finely chopped garlic
• 1 Sliced takanotsume
• 1 Olive oil
• 1 Spaghetti
• 1 Black pepper

1. Boil the water for the pasta.
2. Cut the nanohana into 3-4 cm lengths.
3. Heat olive oil, garlic, and chlli in a frying pan over a low heat until fragrant.
4. Add the shimeji mushrooms and the thick stalks of the nanohana.
5. Stir well to coat the vegetables with oil (time the pasta so that it's almost done at this step!)
6. Add the fermented krill, the rest of the nanohana, and a little of the pasta cooking water.
7. Add the drained pasta and stir well.
8. Sprinkle with black pepper to taste.
9. You can freeze fermented krill!
10. Use it also for making kimchi or other dishes as shown below.
11. Kkakduki
12. Kimchi Hot Pot Sundubu Jjigae-style
13. Stir-fried Potato with Fermented Krill
14. Pale Pink Edamame Bean Rice with Fermented Krill
15. Fried rice with Takana and Fermented Krill

nanohana, packet, krill, garlic, takanotsume, olive oil, black pepper

Taken from cookpad.com/us/recipes/153061-spaghetti-aglio-e-olio-with-nanohana-and-fermented-krill (may not work)