I think pasta is the perfect playground for east meets west dishes. After all this is something that we have in common, sort of – spaghetti is not that far away from noodles!
Hiro and I love trying out different Japasta (Japanese Pasta) dishes but for a change we tried a K-pasta sort of thing. Here we have squid and kimchee spaghetti.
While the pasta was cooking, Hiro marinated the squid in sake for a a few minutes then fried it adding some soy and garlic. He then added the kimchee and some spring onions and mixed it into the freshly cooked spaghetti. He always saves a cupful of the pasta water before draining it all away. Adding a bit of this water into the sauce and pasta helps create a more rounded flavour so the pasta and sauce sit happier together.