Pasta con fusión italojaponesa-macarrones con algas

Hello everybody, it's Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Pasta con fusión italojaponesa-macarrones con algas. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pasta con fusión italojaponesa-macarrones con algas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pasta con fusión italojaponesa-macarrones con algas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pasta con fusión italojaponesa-macarrones con algas is 3 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pasta con fusión italojaponesa-macarrones con algas estimated approx 30 min.

To get started with this recipe, we must prepare a few components. You can have Pasta con fusión italojaponesa-macarrones con algas using 6 ingredients and 1 steps. Here is how you can achieve that.

Si te encanta la comida japonesa y quieres variar del clásico sushi o si adoras la cocina italiana, pero quieres innovar, continua leyendo, porque hoy traigo una receta fusión entre ambas gastronomías.

¿Sabías que en Japón comen algas a diario? Si quieres saber más curiosidades sobre ellas, ve a mis historias.

Si quieres preparar estos MACARRONES CON ALGAS presta atención.


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Ingredients and spices that need to be Take to make Pasta con fusión italojaponesa-macarrones con algas:

1. 250 g. macarrones integrales
2. 8 dientes ajo laminados
3. Aceite de oliva
4. 200 g. alga wakame en salazón
5. 4-5 guindillas
6. 2 puñaditos alga fucus

Steps to make to make Pasta con fusión italojaponesa-macarrones con algas

1. Hervir la pasta durante 15 minutos.
   
   Mientras tanto, poner en agua el alga fucus para que se hidrate.
   
   En una sartén, poner el aceite y los ajos. Cuando se empiecen a dorar añadir las guindillas, el alga wakame y el alga fucus hidratada.
   
   Por último, añadir la pasta cocida y sal si fuese necesario.
   
   ¿Y tú, como usas las algas?

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