Steps

1. Cut one whole Donko into thick slices.
   🕒 01:37
2. Fillet the remaining one whole Donko.
   🕒 01:45
3. Cut the fillets of the Donko into bite-sized pieces.
   🕒 02:05
4. Remove any bones from the Donko fillets.
   🕒 02:51
5. Fry the removed Donko bones in frying oil until crispy.
   🕒 03:02
6. Finely chop 50g onion, 40g carrot, and 30g celery.
   🕒 03:47
7. Heat olive oil in a frying pan and sauté the chopped vegetables.
   🕒 03:53
8. Combine the sautéed vegetables, fried Donko bones, sliced Donko, and Donko liver in a pot.
   🕒 04:58
9. Add 300g strained tomatoes (puree) and enough water to cover to the pot.
   🕒 04:58
10. Simmer for about 40 minutes until the Donko breaks down. Strain the mixture through a sieve to create the soup. Press the bones firmly while sieving to extract a rich broth.
    🕒 05:06
11. Prepare the breadcrumbs for topping. Place dry breadcrumbs in a bag and crush them finely with a rolling pin.
    🕒 07:22
12. Lightly toast the crushed breadcrumbs in a frying pan. Add a little garlic oil for flavor.
    🕒 07:59
13. Lightly fry Aosa seaweed in frying oil. Frying enhances its aroma and texture.
    🕒 09:09
14. Bring a large pot of water to a boil, add salt, and cook 200g linguine until al dente.
    🕒 10:30
15. Add the cooked pasta and the Donko fillets to the warmed Donko soup.
    🕒 10:57
16. Toss the pasta with the soup and season with salt to taste.
    🕒 11:00
17. Plate the pasta. Scatter the toasted garlic-flavored breadcrumbs around the pasta on the plate.
    🕒 11:36
18. Garnish the pasta with the fried Aosa seaweed and mix everything together before eating.
    🕒 12:29