Spaghetti with Red Sea Bream and Mushrooms

Ingredients (1 serving)

- 100 g (3.5 oz) red sea bream (cut into 1 cm-wide pieces)

- 100 g (3.5 oz) mixed mushrooms (shimeji, enoki, eryngii etc.)

- 80g (2.8 oz) spaghetti

- 1/2 teaspoon anchovy paste

- 2 tablespoons canned whole tomatoes

- 4 to 5 snap peas

- 1 teaspoon garlic, finely chopped

- 1 teaspoon ginger, minced

- 50 ml (1.7 fl oz) white wine

- Olive oil as needed

- Red hot chili peppers (takanotsume), cut into round slices) as needed

- Parsley, coarsely chopped, as you like

- Salt as needed

- Pepper as needed

How to cook

1. Boil hot water in a pot, add about 1% salt (not counted as an ingredient) and then add spaghetti to boil.

2. Remove the strings of snap peas and boil them in salted water (not counted as an ingredient).

3. Make the sauce. Put olive oil in a frying pan, add red hot pepper, garlic, and ginger and heat until fragrant. Add anchovy paste, mushrooms, red sea bream and snap peas, and saute. Add white wine and whole tomatoes, and cook.

4. Add boiled pasta to (3) and mix. If there is not enough liquid, add boiled water used for spaghetti. Season with salt and pepper, drizzle with olive oil, sprinkle with parsley, and serve.