Shiso Garlic Butter Pasta with Yuzu Koshō

By RecipeTin Japan · 20 min

Ingredients

Instructions

1. Trim the stems off the shiso leaves. Stack the leaves on top of each other, back side up.
2. Roll the stack loosely from the end nearest you, away from you.
3. Slice the roll into strips about 2 mm (3/32 inch) wide. Line up the slices and cut them crosswise into short pieces.
4. Cook the spaghetti according to the package, but for 30 seconds less than the stated time. Before draining, reserve ¼ cup of pasta water.
5. While the pasta cooks, heat the olive oil and garlic in a frying pan over medium heat.
6. When the garlic edges start to brown slightly (about 1 minute), add the yuzu koshō, salt and butter to the pan and stir.
7. Once the garlic butter sauce bubbles gently and the pasta is just cooked, move on to the next step.
8. If the pasta is not yet ready when the sauce is, turn off the heat under the pan and wait for the pasta.
9. When the pasta is ready, reheat the sauce over medium heat until it bubbles.
10. Add the drained pasta to the pan with a couple of tablespoons of pasta water. Mix for about 20 seconds.
11. Turn off the heat, add the shiso and toss quickly so the shiso wilts and coats the pasta evenly.
12. Serve right away.

Summarized from RecipeTin Japan's video. Watch it for the details.

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