Mizuna and Anchovy Pasta

• 200 grams Spaghetti
• 50 grams Mizuna
• 3 to 4 Anchovy fillets
• 1 clove Garlic
• 1 Red chili pepper
• 3 tbsp Olive oil
• 1 heaping tablespoon Salt (to use when boiling the spaghetti)
• 1 Salt (use gourmet salt, such as rock salt, if possible

1. Cut the mizuna into 4 cm lengths.
2. Slice the garlic in half, remove the green shoot inside, and crush the halved cloves with the side of your knife.
3. Remove the seeds from the red chili pepper and slice.
4. Coarsely chop up the anchovy.
5. If using anchovy paste, use about 2 teaspoons.
6. In a large pot, bring about 2 liters of water to boil, and salt the water.
7. When boiling the spaghetti, subtract 1 and 1/2 minutes from the cooking time instructed on the package.
8. (About 5 minutes before the spaghetti is ready) In an unheated pan, add olive oil, garlic, and red chili peppers, and saute on low heat.
9. When the saute becomes fragrant, add the anchovy and continue sauteing.
10. Add two ladles of the water from the boiling spaghetti, and stir well (over high heat).
11. Strain the spaghetti, add the mizuna, then combine all ingredients and toss them together.
12. Adjust the amount of salt to taste.
13. Here it is with fava beans.

mizuna, anchovy fillets, clove garlic, red chili pepper, olive oil, salt, salt

Taken from cookpad.com/us/recipes/143588-mizuna-and-anchovy-pasta (may not work)