”Pepperoncino with kelp (konbu).”

Ingredients: (for 1 serving)

- 80〜100ｇ Spaghetti,
- 1 cloves garlic,
- one red pepper (without seeds),
- 1 and 1/2 tbsp*(about 24cc ) olive oil,
- a handful of Shio-konbu(Salt-kelp)**,*** (about 5 g),
- salt for adjusting,
- if desired green onion (asatsuki) or trefoil(mitsuba) etc.

<reference information>
* tbsp = 15cc volume
** konbu boiled thoroughly with soy sauce based soup for 5-6hr,
*** cut them thinly for example 2-3mm(w) and use

How to make:

(1)Boil water in the pan. Add a generous amount of salt(16 g or more per liter) into the pan and boil spaghetti.

(2)Take bud from garlic and slice the garlic thinly. Fry garlic with olive oil and red pepper on a low flame until it is aromatic and be careful not to be burned.

(3)Add cooking liquid from spaghetti into (2) and shake the pan for blending oil and the liquid. .Mix boiled spaghetti and Shio-konbu to the pan.

(4) If it is not juicy, add more cooking liquid and adjust taste by adding salt. Serve it in plate and strew desired green onion (asatsuki) or trefoil(mitsuba)

This recipe is  quoted from NIHON KONBU KYOUKAI web site and edited by GPC.
http://www.kombu.or.jp/recipe/recipe12_2.html