Seafood pasta. I could eat some everyday. I know there are no pasta on this photo. I have not eaten them before shooting. They are under :
Ballerina pasta alle vongole, bianco e oregano.
That’s the name in my kitchen. Don’t trust my skills at Italian language, but trust me to adapt the recipe to Japanese context.
First, let’s prepare salmon. It’s salmon trout to be exact.
Aburi sushi is midway between raw sashimi and grilled fish, so you get the great texture and the nice taste.
For more details on this technique :
hamaguri is a sort of local clam.
First let them refresh in salty water.
The hamaguri clams are opened in white wine with negi (green parts) and oregano. Then ballerina pasta are added and let 2 minutes with a covered lid, the time they swallow the flavors.
The plate is crowned by bok choi, that was blanched with the pasta. I place the pasta in the middle, the seafood and more oregano on top. Black pepper and a drizzle on olive oil on top.
Mmmmm…..
GOURMANDE in OSAKA 