Japanese Pasta with Shirasu and Cabbage Pasta

• 2 servings pasta
• 1 cabbage leaf
• 1 cup Kama-age shirasu (boiled baby sardines)
• 1-2 sheets nori seaweed
• 2 green shiso leaves
• 2 tablespoons salt
• 1 teaspoon soy sauce
• 1 teaspoon each of olive oil and butter
• To taste Shichimi spice

1. Cut nori and shiso into thin slices.
2. Chop cabbage into bite-size pieces.
3. Bring a pot of water to a boil and add the pasta with 2 Tbsp salt.
4. One minute before the pasta is finished, add the cabbage to the boiling water.
5. Drain the cabbage and pasta, but save some of the hot water.
6. Put pasta and cabbage into a large bowl and mix with the shirasu, nori, shiso, soy sauce, butter and olive oil.
7. Divide pasta onto dishes and pour over a little bit of the water from boiling.
8. Sprinkle with shichimi spice to taste.

pasta, cabbage, shirasu, green shiso leaves, salt, soy sauce, olive oil

Taken from cookpad.com/us/recipes/243837-japanese-pasta-with-shirasu-and-cabbage-pasta (may not work)