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<p>**<br />
âPasta with Firefly Squid and Spring Vegetables</p>
<p>â Ingredients (Serves 2)<br />
160 g spaghetti (1.6 mm)<br />
100 g boiled firefly squid<br />
1/2 fresh onion<br />
Spring cabbage (100g)<br />
2 green asparagus<br />
1 clove garlic<br />
5 tablespoons olive oil<br />
2 red pepper (seeds removed)<br />
4 teaspoons salted malt<br />
pepper to taste</p>
<p>â Directions<br />
ã1ãThinly slice fresh onion lengthwise, cut spring cabbage into 3 to 4 cm squares, peel 1/3 of the asparagus from the root and cut into 1 cm pieces.<br />
Peel 1/3 of the asparagus from the root and cut into 1 cm diagonal slices.</p>
<p>ã2ãRemove eyes, beak and cartilage from firefly squid.<br />
For detailed preparation methods, please refer to the *Points link.</p>
<p>ã3ãIn a frying pan, add olive oil, garlic, and red pepper and heat over medium heat.<br />
When the oil is hot, add the fresh onion, cabbage, and asparagus. Saute briefly.<br />
When softened, add the firefly squid and saute for about 1 minute.</p>
<p>ã4ãIn the frying pan, add 2 cups of water and salted malt and bring to a boil over medium heat.<br />
When it comes to a boil, add the pasta, folded in half, and cook, stirring constantly, for 8 minutes (1 minute less than the time indicated on the package).</p>
<p>ã5ãIf any moisture remains, increase the heat to release the moisture, add the pasta back in and stir to combine.<br />
Sprinkle with pepper to taste.</p>


【フライパンひとつ！】ホタルイカと春野菜のパスタのレシピ・作り方
