Simple Way to Make Super Quick Homemade 🍝🐟 Monkfish liver pasta - Ankimo in Japanese

Hey everyone, it is Drew, welcome to our recipe page. Today, we're going to make a special dish, Recipe of Ultimate 🍝🐟 Monkfish liver pasta - Ankimo in Japanese. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from 🍝🐟 Monkfish liver pasta - Ankimo in Japanese, 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 🍝🐟 Monkfish liver pasta - Ankimo in Japanese 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 🍝🐟 Monkfish liver pasta - Ankimo in Japanese is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook 🍝🐟 Monkfish liver pasta - Ankimo in Japanese estimated approx 20min.

To begin with this recipe, we have to first prepare a few ingredients. You can cook 🍝🐟 Monkfish liver pasta - Ankimo in Japanese using 7 ingredients and 5 steps. Here is how you cook that.

Found a fresh monkfish liver in the market, and desperately wanted to try as it's a great treat in Japan, almost foie gras. But, a classic way to eat it isn't possible, as I'm staying Airbnb, and not perfect kitchen tools... So, I invented, tried, and worked out not too bad.

Ingredients and spices that need to be Prepare to make 🍝🐟 Monkfish liver pasta - Ankimo in Japanese:

1. 100 g Fresh monkfish liver
2. 1 clove garlic
3. 80 g Spaghetti
4. Plenty extra virgin olive oil
5. Salt & Pepper to taste
6. (Optional) Butter
7. (Optional) Soysauce

Instructions to make to make 🍝🐟 Monkfish liver pasta - Ankimo in Japanese

1. To make the liver smooth, I used a strainer and spoon.
2. Make the liver smoother. Add a plenty of salt here.
3. Add extra virging olive oil and chopped garlic, heat slowly not to burnt. Then add strained liver
4. Add pasta boiled water into the sauce, then mix with the boiled pasta. Done!
5. Didn't try, but soysauce and butter could be a great flavour to add. Next time, I'll try.

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