Yuzu Spaghetti

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    • #66007

      So, today being the 1st day of the New Year so I thought I would go for some yuja/yuzu spaghetti. Besides, you can’t eat Korean every day … or soon there won’t be any more Koreans.

      Oxide’s Soon To Be World Famous Yuzu Spaghetti

      For each serving per person:

      100-125 grams spaghetti
      2 tbsp/30 ml olive oil
      1 clove garlic, minced
      Zest from 1/2 yuzu
      Juice from 1 whole yuzu
      Chopped parsley
      Optional: about 1 tbsp pine nut, toasted or not
      Parmesan cheese, grated

      Boil the spaghetti in salted water. The water should be as salty as the sea – 1 tbsp (15 ml) of salt per quart or liter of water.

      While the pasta is cooking, put the olive oil, minced garlic and yuzu zest in a pan over medium heat. As soon as the garlic is fragrant, about 1 minute after the oil heats up, remove the pan from the heat.

      When the pasta is done, drain it and add it to the pan with the olive oil, garlic and zest. Put it over medium heat, again. Add the yuzu juice, chopped parsley and pine nuts (if using them). Mix the pasta well to distribute all of the ingredients throughout. Serve with grated Parmesan cheese.

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