what you need ★
★かにみそ、かにかま、きのこ、スパゲッティー、牛乳、バター、オリーブオイル、トマト缶 にんにく、塩 パセリか青じそ 白ワイン
Crab butter, crab meat (fake one is okay), any kind of mushroom, spaghetti, milk, butter, olive oil, garlic, salt Canned chopped tomato percely or aojiso for topping white wine
1. Cook Spaghetti. If the estimated cook time says 7 min, boil only for 5min. always substract 2 min from the instructed time otherwise it will be overcooked. use a big pot to boil and add 3 table sp of slat when boiling
パスタは表示時間から２分ひいた分数ゆでる 大目の水で塩はおおさじ３くらいいれてもいい
2.Heat olive oil and gralic in a skillet, stir in canned tomatos and mushroom.
フライパンにオリーブオイルとガーリックを熱して、においがしてきたらトマト缶ときのこをいれいためる
3.add butter, crab butter, 1cup of milk and stir - add little bit of white wine and cook for less than one minute.check the taste and add salt or pepper if needed
バター、かにみそ、牛乳を入れて混ぜる。しろワインを少し入れて煮るもし必要なら塩コショウをする
4.add cooked pasta in and stir once, quickly decorate on a plate.
ゆでたパスタを入れたら１回ぐるっとまぜてすぐにお皿にもりつける
5.on top of the spaghetti, put crab meat and aojiso. it looks beautiful with the color contrast.
パスタの上にかにかまと青じそをのせて出来上がり
you can ask ur husband- when i saw some website kanimiso was translated as crab butter, it has nothing to do with butter- its the brown stuff u can get from the whole crab.( i dont know if its brain, or anything else.... its called kanimiso.)
also my friend in america said she cant get it over there, so i told her she could use the real crab that would give it a real flavor. when you make the sauce you really need the ocean flavor!!
the American side of me is squirming since i was actually taught not to eat the innards of a crab, just the egg/roe, but i think i could try it if i ever have the chance since i actually like sucking out the innards in the head part of shrimp ^_^