Jung Ho-young's Periwinkle Oil Pasta
Using canned periwinkle broth as pasta water for deep umami flavor, enhanced with the crisp texture of green onions
Ingredients needed 1 servings
Recipe
Cooking tips
- To prevent burning, slice garlic into consistent thicknesses so it cooks evenly.
- Add minced garlic only when the sliced garlic starts turning golden—this preserves its aroma without burning.
- Do not overcook the periwinkles from the start; add them together with the pasta and broth to gently cook through.
Recommended for
- Those who want to enjoy a distinctive umami-rich oil pasta.
- Those looking to use canned periwinkles in a creative way.
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