This week I am making another Japanese fusion pasta or yoshoku dish. This week it is going to be Anchovy And Wasabi Pasta! Delicious! The recipe can be found below! Enjoy!

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Mac Black Ceramic Honing Rod 2000 Grit
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INGREDIENTS:

1 Lb SPAGHETTI OR FETTUCINE/LINGUINE
4 TO 6 CLOVES GARLIC SLICED OR MINCED.
4 SCALLIONS SLICED THINLY.
SHRED UP SOME NORI SHEETS ONE OR TWO.
2-3 TBSP. OLIVE OIL IN WOK.
ADD GARLIC.
TAKE 2 DRIED CHILIES AND CRUSH INTO WOK
OR USE FRESH CHILIES OR CRUSHED RED FLAKE.
Note: The chilies are optional as the wasabi can get pretty hot
SAUTE IN WOK FOR 1-2 MINS TO SOFTEN GARLIC AND INFUSE OIL WITH FLAVOR.
USE BETWEEN 1/2 TO 1 whole ANCHOVY FLAT. OR SOME ANCHOVY PASTE WILL WORK IN A PINCH
MIX THE ANCHOVIES INTO A PASTE BY SQUEEZING WITH SPOON BREAK THEM UP IN THE WOK WITH OTHER
ADD 1- to 1/2 CUPS OF STOCK ANY KIND WILL DO.
MIX WELL AND REDUCE ON MEDIUM HEAT.
REDUCE BY 1/3.
ADD WASABI TO YOUR LIKING AND MIX INTO SAUCE MIXTURE WELL.
ADD SHIMEJI MUSHROOMS AND SAUTE FOR A MINUTE OR TWO.
TURN HEAT OFF AND COVER IT.

A SEPARATE POT FULL OF WATER
BRING TO A ROLLING BOIL
SALT THE WATER.
ADD SOME REGULAR SPAGHETTI.
COOK UNTIL AL DENTE.
WHILE SPAGHETTI COOKS KEEP SAUCE COOKING ON LOW.
DRAIN THE SPAGHETTI AND ADD TO THE SAUCE.
MIX TOGETHER WELL ON MEDIUM.
ADD PINCH WHITE PEPPER.
YOU DON’T NEED SALT BECAUSE OF SALTINESS OF ANCHOVIES.
NOW ADD YOUR SCALLIONS AND MIX WELL.
NOW SPINKLE YOUR NORI OR HOMEMADE FURIKAKE ON TOP AND SERVE.

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