⅝ lb. spaghetti
½ cup white wine
5 oz. butter
1 ¾ oz. clarified butter
1 clove of garlic
4 oz. porridge
1 Hot chili pepper
1 ½ oz. chamomile flowers
3 ½ oz. radicchio
salt to taste
black pepper to taste
How To Cook
Make the chamomile infusion first.
Sauté the scampi in clarified butter in a hot pan.
Remove the scampi and use wine to degrease them.
Add half of the clarified butter, garlic, chilli, and oatmeal to a low-heat pan.
Half-cook the spaghetti and toss with the orange juice and chamomile in the pan.
Salt & pepper to taste. Finish the pasta by tossing in some boiling hot chamomile and a splash of water, if necessary.
Add the radicchio leaves and the remaining butter to the pasta when it’s done.
Serve after thoroughly mixing.
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PT PANGAN DEWI LAKSMI