FORTUNE GARDEN KYOTOさんのインスタグラム写真 - (FORTUNE GARDEN KYOTOInstagram)「. #Repost #pds_recipe @pds_cuisine お家時間が充実してきた方も多いかと思います。パスタを茹でる時の塩分濃度等、こだわりながら是非お楽しみください。 ----------------------------------------------- @withthestyle 今が美味しい浅利の旨味とウニの甘みを楽しめるシンプルなパスタ。よく冷やした白ワインとの相性が抜群です。シンプルなだけに難易度は高めですが、是非おうちで挑戦しパスタ名人を目指してください。ポイントは、「水分、塩分、オイルのバランス」です。生ウニなしのアサリパスタも同じレシピで作れます。「Fresh Sea Urchin and Clam Spaghettini」（15min） ●Ingredients Spaghettini...100g fresh sea urchin...30g clam (other shell can be used as a substitute for clam)...10 roughly chopped garlic...10g takanotsume (cut the tip and take seed)...1 olive oil...10g / extra virgin olive oil...15g Italian parsley...2g / while wine...40cc ◯Sauce of pasta 1. Add olive oil, chopped garlic and takanotsume on a pan and stir on low heat until you can smell the garlic and takanotsume. (Fry the chopped garlic until it turns golden brown) 2. Add clams to 1 and pour white wine, then put a lid on 3. Add hot water when clams are opened and boil it, then put out the fire Shuck half the amount of clams and add to the sauce, which makes pasta and sauce mixed well (Pasta sauce base is done, check sodium) ◯Boiling pasta Add salt and plenty of water in a big pot to boil, then put pasta (10g~25g of salt for a liter of water. The image is lighter taste than salt water) ◯Finishing 5. Start to heat 3 right before being boiled. 6. Put boiled pasta into sauce base simmering, then emulsify with extra virgin olive oil. The image is like making sauce mixing moisture of sauce and oiliness. Heating on medium makes it emulsify with oil easier. (Add the extra water or boiled water if needed) 7. Add fresh sea urchin and Italian parsley finally and mix quickly when the sauce gets emulsified. (Finishing quickly is the trick because fresh sea urchin absorbs water and gets heavy) #おうち時間 #stayhome #おうち時間#パスタ #fortunegardenkyoto #fortunegarden #フォーチュンガーデン京都 #kyotocafe #kyotolunch #kyotodinner」5月19日 21時49分