A classic Italian dish of pasta aglio e olio - with garlic and oil - gets a Japanese twist when you add chirimen (dried tiny whitebait) and karasumi (cured, pressed fish roe - the Japanese ...
Don’t drain off the fat. Add the garlic to the pan and stir, making sure it doesn’t brown, for 30 seconds. Add the reserved pasta water and the peas. Simmer for 1 minute. Add the cooked pasta ...