It’s stinkingly easy - well, on hindsight. However, while preparing the dish, I was anxious as hell, as the dish tasted so blaaaaaaand while I was making it. Finally, I threw caution to the wind and seasoned the pasta generously. Do that, you won't regret it. I always run into last-minute scrambles so I love how this recipe can be made in advance, sitting pretty in the chiller while you make a mad dash for the other ingredients.
Serves 10-12
- 30g kombu 30g
- 500g angel hair pasta 500g
- 1/3 cup roasted sesame seeds
- 1 cup truffle oil
- 1/4 cup salt
- 15g chives
- Boil kombu for 20 minutes till it's al dente. Drain and slice into slice strips.
- Cook the pasta
- Toss in the rest of the ingredients and chill for around an hour.
- Serve and enjoy.
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