Spaghetti Aglio e Olio with Mizuna Greens and Jako Fish

• 1 bunch Mizuna greens
• 160 grams Pasta
• 4 tbsp Olive oil
• 2 clove Garlic (sliced)
• 1 Red chili pepper (sliced and seeds removed)
• 20 grams Chirimen jako
• 2 tbsp Ground sesame seeds (white)

1. Cut the mizuna greens into 5 cm lengths.
2. Boil water in a pot, add salt (not listed), and cook the pasta.
3. Add olive oil and garlic to a frying pan.
4. Patiently heat on low to bring out the aromas.
5. When fragrant, turn off the heat.
6. Add the red chili pepper and chirimen jako, then toss well.
7. Turn on the heat again.
8. Add pasta cooking water (5-6 tablespoons) into Step 3 in a few batches to dilute and emulsify the sauce.
9. Drain the excess water from the freshly cooked pasta, and add to the Step 4 frying pan.
10. Sprinkle on the ground sesame seeds, and toss well.
11. Adjust the taste with salt and water (not listed), and turn off the heat.
12. Add the Step 1 mizuna greens, and toss briskly.
13. Plate, sprinkle with sesame seeds to finish, and it's done!
14. Bon appetit.

mizuna, pasta, olive oil, clove garlic, red chili pepper, chirimen jako, ground sesame seeds

Taken from cookpad.com/us/recipes/149494-spaghetti-aglio-e-olio-with-mizuna-greens-and-jako-fish (may not work)