Steps

1. Peel the skin off the pre-grilled and cooled eggplant. If it's hot, plunge it into ice water or seal it in a plastic bag to steam, which makes peeling easier.
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2. Cut the myoga (1 pc) in half, including the stem, and then slice it lengthwise.
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3. Briefly rinse the sliced myoga in ice water to mellow its pungent flavor.
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4. Bring a large pot of water to a boil and add fedelini pasta (60g). Cook for 7 minutes.
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5. Cut off the tough ends of the grilled eggplant. Puree half of the eggplant in a food processor or blender.
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6. Roughly chop the remaining half of the eggplant to retain some texture. (Key Tip!) It's good to have some slightly charred skin remaining. Avoid rinsing with water, as this will remove the skin. Rapid cooling is the best method.
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7. Add the pureed eggplant and the roughly chopped eggplant to a bowl.
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8. To the bowl with the eggplant, add the anchovy fillets (2 large), roughly chopped asatsuki chives (10 stalks), olive oil, and salt (use sparingly due to the anchovies' saltiness). Adding a little Colatura or fish sauce will enhance the umami.
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9. Drain the cooked fedelini pasta and shock it in ice water.
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10. Drain the ice-cold fedelini pasta thoroughly in a colander, then pat it dry with paper towels. (Key Tip!) This removes excess water and helps the sauce cling to the pasta.
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11. Add the well-drained fedelini pasta to the bowl with the eggplant and anchovy sauce, and toss to combine thoroughly.
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12. Using a fork and ladle, twirl the pasta to create a voluminous mound on the plate.
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13. Generously top the plated pasta with the squeezed myoga.
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14. Finish with a drizzle of olive oil. Your dish is ready!
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