Steps

1. Finely slice the myoga (3 pcs) by cutting off the roots, halving them lengthwise, and then slicing them thinly crosswise. (This ensures they mix well with the pasta and retain a pleasant texture).
   🕒 01:01
2. Finely chop the shiso leaves (5-6 pcs) after cutting off the stems. (This helps them maintain their presence while being easy to mix with the pasta).
   🕒 01:29
3. Finely mince the garlic (1 clove).
   🕒 01:56
4. Bring 1.5L of water to a boil in a frying pan and dissolve 1 tbsp of salt.
   🕒 02:13
5. Add the spaghettini (160g) to the boiling water, separating the strands. Cook for 1 minute less than the package instructions. (If you prefer al dente pasta, cook for 2 minutes less than the package instructions).
   🕒 02:44
6. In a separate small frying pan, add 2-3 tbsp of olive oil and the minced garlic (1 clove). Gently heat to infuse the oil with garlic aroma. (Be careful not to burn the garlic; watch the heat).
   🕒 03:01
7. Once the garlic turns golden and fragrant, remove from heat and add the shirasu (80g). Mix quickly. (Adding the shirasu after removing from heat prevents oil splatter and avoids burning).
   🕒 04:01
8. Drain the cooked pasta quickly and transfer it to a plate before it dries out.
   🕒 04:53
9. Generously top the plated pasta with half of the prepared garlic shirasu mixture.
   🕒 05:36
10. Add the sliced myoga (3 pcs) and shiso leaves (5-6 pcs). Drizzle with a little soy sauce and sprinkle with white sesame seeds (to taste). (Using a generous amount of these garnishes makes it even more delicious).
    🕒 05:45
11. Optionally, drizzle with finishing olive oil (to taste) and sprinkle with coarsely ground black pepper (to taste).
    🕒 06:13
12. Mix everything well before enjoying. (The heat from the pasta will help the garnishes meld together and enhance their aroma).
    🕒 06:57