Instruction
Boil the spaghetti in salted water until al dente, drain and keep a little of the pasta water for sauce later.
Add olive oil, add diced shishito peppers and crab meat.
Pour in the yuzu juice and cook spaghetti in the pan with a bit of saved pasta water.
Add butter and toss everything together. Season with salt and pepper to taste.
Remove from heat, sprinkle with chives and garnish.

Created by Chef Si Han from Supply & Demand

Posted in Japanese, Yuzu Crab Pasta

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