Spicy and Aromatic Fern Oiled Pasta
Healthy and Delicious Spicy Fern Oiled Pasta Using Leftover Ferns
Tired of the usual pasta dishes? Introducing a special spicy fern oiled pasta that you can make using leftover vegetables from your fridge and ferns from traditional ceremonies or holidays. This pasta is not only delicious but also helps with constipation thanks to the fiber-rich ferns. A recipe everyone can enjoy!
Ingredients
- 100g boiled fern
- 5 cloves garlic, thinly sliced
- 1 stalk garlic chives, cut into bite-sized pieces
- 4 cherry tomatoes, halved
- 1/2 Korean radish, thinly sliced
- 1 Tbsp pollack roe (algal roe), roe only
- 1 serving pasta (approx. 80-100g)
- 7 dried chili peppers (peperoncino), crushed
- 1 Tbsp chicken stock (or water)
- 1 Tbsp black pepper
- 1 Tbsp anchovy sauce
- 3 Tbsp cooking wine (mirin)
- 5 frozen shrimp, thawed
- 3 Tbsp truffle oil (optional)
Cooking Instructions
Step 1
Bring a pot of water to a rolling boil. Add your desired amount of pasta and cook for about 5 minutes. Once the pasta is cooked to your liking, drain it in a colander. Do NOT rinse with cold water! Reserve some of the pasta water, as you’ll need it for stir-frying.
Step 2
Raw ferns can be toxic and require preparation, so using pre-boiled ferns is convenient. If you have leftover seasoned ferns from holidays, it’s best to boil them for an additional 6-8 minutes in boiling water to remove excess seasoning before use.
Step 3
Heat a generous amount of olive oil in a wide pan. Sauté the thinly sliced garlic until golden brown and fragrant. Be careful not to burn the garlic.
Step 4
Add the chopped garlic chives and cherry tomatoes to the pan. Sauté them briefly to retain some crispness and bring out their natural sweetness.
Step 5
Add the thawed shrimp to the pan. Pour in 1 Tbsp of cooking wine to eliminate any fishy smell and stir-fry. Even without other seafood, shrimp provides a nice oceanic aroma. Feel free to use any leftover vegetables you have in your fridge for this dish (e.g., onions, bell peppers).
Step 6
Cherry tomatoes can become mushy quickly when cooked. If you prefer them firmer, add them towards the end of cooking or omit them altogether.
Step 7
Once the vegetables are sautéed, add about 1 Tbsp of pollack roe (the egg sac only) to the pan and stir-fry.
Step 8
Quickly stir-fry the mixture in the pan, breaking up the pollack roe, to ensure it coats the ingredients evenly.
Step 9
When the ingredients are partially cooked, add the boiled pasta and the prepared fern. Add 2 Tbsp of the reserved pasta water and stir-fry everything together.
Step 10
Now, add the chicken stock (or water), anchovy sauce, the remaining 2 Tbsp of cooking wine, black pepper, and crushed chili peppers. Add another 5 Tbsp of pasta water and continue to stir-fry until all the seasonings are well combined and coat the pasta and fern.
Step 11
Stir-fry until the pasta and fern are thoroughly coated and have absorbed the flavors. Taste and adjust seasoning if needed, adding salt if necessary. Finally, drizzle about 3 Tbsp of truffle oil around the edges of the pan for an aromatic finish.
Step 12
Transfer the finished pasta to a plate. For an extra touch of flavor and visual appeal, sprinkle with crushed red pepper and parsley flakes. Enjoy your delicious spicy fern oiled pasta!
