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Chef’s RECIPE@ホーム

Scallop and nanohana pasta with bottarga




Fresh nanohana greens, in season from winter to early spring, add vivid color to this pasta dish.

Processed seafood used

IL GHIOTTONEYasuhiro Sasajima

After training in Italian cuisine in Japan’s Kansai region, Sasajima worked as chef at La Tour, La Vita Takaragaike, and Il Pappalardo. In 2005, he opened the “Kyoto-style Italian” restaurant Il Ghiottone in Marunouchi as owner and chef. In 2007, he became the first Japanese chef to participate in the Italian culinary summit Identità Golose. Today he regularly appears on television, in magazines, and in other media.

Cooking time
20 minutes
Total servings
Cooking time
20 minutes


100 g
Pasta (chitarra)
160 g
Nanohana greens
30 g
Kombu and sake dashi stock
280 ml
Garlic oil
4 Tbsp
Yellow yuzu
As needed
As needed
1 Tbsp


  1. Take a large clove of garlic (not included on list of ingredients) and peel it, remove the shoot, and cut it in half vertically. Then heat it in a frying pan in 2 Tbsp of extra-virgin olive oil, to transfer its fragrance to the oil. When the garlic begins to brown, remove and dispose of it.
  2. Bring the kombu and sake dashi stock to a simmer and slightly reduce it.
  3. Salt (2) and boil the pasta. Remove and strain the pasta slightly before its recommended cooking time, to preserve a slightly harder texture than usual.
  4. Add the pasta to the frying pan in (1) and mix it with the sauce to absorb the umami.
  5. When most of the liquid has evaporated from the pan, add briskly stir-fried scallops and nanohana greens. Add salt to taste.
  6. Transfer the pasta to a plate and grate the frozen yellow yuzu over it. Next, grate the bottarga over it in the same way.