Yesterday's post was on ikura pasta. We were so happy with having pasta and Japanese ingredients that our next version was shirasu pasta. Shirasu are tiny anchovies that have been quickly blanched in salt water. Usually we have it on a bowl or rice as shirasudon. Or, sometimes we'll grate some daikon to make daikon oroshi and add the shirasu to it.
This pasta was simply some angel hair pasta with shirasu and extra virgin olive oil. Again, easy, quick, and delicious.
I would have liked to have added some pickled takana leaves or nozawa if I had some on hand to add some color. But this was a spur of the moment throw together dish and it wasn't necessary. This dish went very nice with a New Zealand Sauvignon Blanc.
You may also want to consider making an uni pasta.
