Steps

1. Remove the tough stems from 6 shiitake mushrooms and slice them diagonally. [Key Tip!] Slicing them to expose a wider surface area will make them more fragrant when cooked.
   🕒 01:57
2. Cut 8 cherry tomatoes into 8 wedges each. [Key Tip!] Adding tomatoes enhances the umami from glutamic acid.
   🕒 02:39
3. Slice 1/2 stalk of leek (approx.) diagonally.
   🕒 03:05
4. Boil 160g of spaghettini for 1 to 1.5 minutes less than the time indicated on the package.
   🕒 03:47
5. Heat olive oil (as needed) in a frying pan and grill the sliced shiitake mushrooms. [Key Tip!] Maximize the surface area and cook until the moisture evaporates and browning occurs to concentrate the flavor.
   🕒 04:01
6. Once the shiitake mushrooms are browned, remove them from the frying pan.
   🕒 05:22
7. Add more olive oil (as needed) to the same frying pan and slowly cook the sliced leek until browned. [Key Tip!] Slow cooking brings out sweetness and umami, creating a complex flavor.
   🕒 05:27
8. While the leeks are cooking, add 20g of dried sakura shrimp to the frying pan and sauté until fragrant. [Key Tip!] Stir-frying the dried shrimp further enhances their flavor.
   🕒 06:27
9. Add the sliced 8 cherry tomatoes to the sautéed sakura shrimp and leeks.
   🕒 06:39
10. Return the reserved shiitake mushrooms to the frying pan and add pasta water (as needed) to reduce the sauce.
    🕒 07:02
11. Add 80cc of heavy cream to the sauce and mix well.
    🕒 07:29
12. Taste the sauce and adjust seasoning with salt (to taste).
    🕒 07:45
13. Add the drained, boiled 160g of spaghettini to the sauce and toss to coat evenly. [Key Tip!] Allow the pasta to absorb the flavors of the shiitake mushrooms, sakura shrimp, and leeks.
    🕒 08:06
14. Finish by adding olive oil (as needed) and 1 tbsp of butter for richness, and adjust the taste with white pepper (a pinch).
    🕒 08:42
15. Plate and serve. Enjoy!
    🕒 09:10