Shiso-Flavoured Aglio, Olio e Peperoncino

• 1 serving Pasta
• 6 leaves Shiso leaves
• 2 Wiener sausages
• 1 small King oyster mushroom
• 1 clove Garlic
• 1 Red chili pepper
• 1 Salt
• 1 Black pepper
• 1 tsp Kombu tea
• 2 tbsp Olive oil

1. Add 2 teaspoons of salt to a pot, and boil water to cook pasta.
2. *Mince the shiso leaves roughly, and slice the garlic and wiener sausages.
3. Cut the king oyster mushroom into thin slices.
4. Add the olive oil, red chili pepper, and the garlic into a pan, then turn the heat on to low.
5. When the garlic is fragrant, stir-fry the wiener sausages and the king oyster mushroom in that order.
6. Pour in 1/2 ladelful of the pasta cooking water, and add the salted kelp powder.
7. Turn off the heat.
8. Add the freshly cooked pasta and the shiso leaves, and mix well.
9. Adjust the flavour with salt and pepper, and done!

pasta, leaves, sausages, mushroom, clove garlic, red chili pepper, salt, black pepper, olive oil

Taken from cookpad.com/us/recipes/169367-shiso-flavoured-aglio-olio-e-peperoncino (may not work)