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Spring Cabbage And Jako Fish Aglio Olio E Peperoncino Recipe

Spring Cabbage and Jako Fish Aglio Olio e Peperoncino Recipe
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Serving : 1
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Prepare the ingredients before making Spring Cabbage and Jako Fish Aglio Olio e Peperoncino in your home. Then, follow these steps below to serve Spring Cabbage and Jako Fish Aglio Olio e Peperoncino for your family or friends.

Ingredients: Spring Cabbage and Jako Fish Aglio Olio e Peperoncino

  • 120 grams Spring cabbage
  • 30 grams Chirimen jako (semi-dried salted baby sardines)
  • 1 clove Garlic
  • 1 Chili pepper
  • 2 tbsp Olive oil
  • 100 grams Spaghetti
  • 50 ml White wine
  • 1 Salt
  • 1 Pepper

How to Make Spring Cabbage and Jako Fish Aglio Olio e Peperoncino

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Spring Cabbage and Jako Fish Aglio Olio e Peperoncino in your home by yourself.

    Step 1
  • Mince the garlic and cut the chili pepper into small pieces. Cut the cabbage into large bite-sized pieces.
  • Step 2
  • Add olive oil, garlic, and the chili pepper to a pan and cook on low heat, being careful not to burn it.
  • Step 3
  • Set aside about half a ladle's worth of pasta water. Boil the spaghetti to al dente.
  • Step 4
  • Add the chirimen jako, the water from Step 3, and the white wine to the pan from Step 2.
  • Step 5
  • Add the pasta from Step 3.
  • Step 6
  • Add the spring cabbage, season with salt and pepper and mix well.
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