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Big shell, small shell


By Gourmande in Osaka (Visit website)




A big shellfish (hamaguri)…



… for a lot of cute mini-shell pasta.




Simply cooked with garlic, spinach, a chili pepper, fresh thyme and a little olive added on the plate.



This one is a tsukemono (salty pickles).



Red skin turnip, with stalks and leaves. I bought it. I didn’t it all that is on that plate. It’s really too salty.


Cal 275 F6.0g C41.3g P14.7g




Filed under: (quick) 5 minutes active cooking, Avec la recette, With recipe Tagged: dinner, hamaguri, Japanese pickles, kabu, olive oil, pasta, pickles, red turnip, seafood, shellfish, side dishes, spinach, tsukemono, turnip


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