Spaghetti Aglio e Olio with Nanohana and Fermented Krill

Spaghetti Aglio e Olio with Nanohana and Fermented Krill

This is a good combination of slightly bitter nanohana and fermented krill. An easy pasta dish.

Ingredients: 2 servings

2/3-1 bunch
Shimeji mushrooms
1/2-2/3 packet
Fermented krill
1 tablespoon (depending on the saltiness)
Finely chopped garlic
1 clove
Sliced takanotsume
as needed
Olive oil
as needed
as needed
Black pepper
as needed (to taste)


1. Boil the water for the pasta. Cut the nanohana into 3-4 cm lengths.
2. Heat olive oil, garlic, and chlli in a frying pan over a low heat until fragrant.
3. Add the shimeji mushrooms and the thick stalks of the nanohana. Stir well to coat the vegetables with oil (time the pasta so that it's almost done at this step!)
4. Add the fermented krill, the rest of the nanohana, and a little of the pasta cooking water.
5. Add the drained pasta and stir well. Sprinkle with black pepper to taste.
6. You can freeze fermented krill! Use it also for making kimchi or other dishes as shown below.
7. [Kkakduki] (Recipe ID: 1622422)
8. [Kimchi Hot Pot Sundubu Jjigae-style] (Recipe ID: 1736314)
9. [Stir-fried Potato with Fermented Krill] (Recipe ID: 1732834)
10. [Pale Pink Edamame Bean Rice with Fermented Krill] (Recipe ID: 1732920)
11. Fried rice with Takana and Fermented Krill (Recipe ID: 1758923)

Story Behind this Recipe

This is a tasty pasta dish with fermented krill. Anchovies are nice but the krill doesn't have a strong flavour. My family prefers it to anchovies. This is one of our regular pasta dishes.