Hijiki seaweed Spaghetti  ひじきスパゲッティー

Hijiki Spaghetti

Spaghetti al dente mixed with Hijiki salad leftover from yesterday with basil and tomato salad on top!  It goes with dry white wine very well under the Sun.  Definitely use olive oil, not sesame oil for the dry white. ; )


Hijiki seaweed Spaghetti  ひじきスパゲッティー
 
Author: 
Recipe type: Main
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Spaghetti al dente mixed with Hijiki salad with basil and tomato salad on top! It goes with dry white wine very well.
Ingredients
  • Spaghetti 200g
  • Hijiki salad as much as you like
  • Tomato 1
  • Basil a small bunch
  • Watercress a small bunch
  • Pine nuts 2 tbsp
  • Extra virgin olive oil 2 tbsp
  • Parmesan cheese as much as you like
  • Sea salt 1tsp
Instructions
  1. Bring plenty of water with 1 tsp of salt in a large pan to the boil.
  2. Put the spaghetti then cook al dente.
  3. While cooking spaghetti, wash greens and tomato then cut them into small pieces.
  4. Put all the vegetables and the pine nuts in a bowl with some olive oil and a pinch of salt.
  5. Slice the parmesan cheese.
  6. Drain the spaghetti and quickly put it back in the pan with some olive oil then mix with the Hijiki salad well.
  7. Serve the spaghetti with the tomato and basil salad and the parmesan cheese on top!

This entry was posted in Uncategorized and tagged , . Bookmark the permalink.

Leave a Reply