Steps

1. Crush 10g garlic and mince it.
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2. Cut 1 red chili pepper in half, leaving the seeds and pith if desired. [Tip!] If you don't like spicy food, remove all seeds and pith.
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3. In a frying pan, add 1 tbsp extra virgin olive oil and minced garlic, then heat over high heat.
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4. Once it starts to sizzle, reduce to low heat and cook until the garlic is lightly browned. [Tip!] Start with high heat to bring out the aroma, then reduce to low heat once it sizzles to prevent burning.
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5. Once the garlic is browned, add the red chili pepper and sauté until fragrant.
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6. Add 100cc sake, 220cc water, 1/3 tsp salt, and 5 shakes Hi-me and bring to a boil. [Tip!] Use refined sake (seishu), not cooking sake. An inexpensive one is fine.
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7. Once boiling, add 100g 1.4mm pasta and boil for 5 minutes over medium heat, allowing it to absorb the broth. [Tip!] To ensure the pasta fully absorbs the umami of the broth, loosen the noodles occasionally while cooking.
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8. If the noodles are too firm or the liquid runs out, add water as needed to adjust.
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9. Toss the cooked pasta with 2 tsp extra virgin olive oil. [Tip!] Adding uncooked olive oil at the end brings out the authentic aroma of the olive.
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10. Plate the pasta high and pour all the remaining sauce from the pan over it. [Tip!] Piling the pasta high helps it stay warm longer. Swirling the plate while plating can make it look nicer.
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11. Finally, sprinkle with dried parsley to taste.
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12. For a delicious variation, you can add soy sauce to taste if desired.
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