¼ pack spaghetti
1 tbsp olive oil
2 tsp salt
1.5 L water
30 g fresh shimeiji mushrooms (1/3 pack)
4 big scallops
2 medium prawns
2 mussels
1/4 onion (sliced)
1 stalk parsley (minced)
1 tsp garlic (minced)
unsalted butter
1 egg
4 tbsp heavy cream
1 tbsp cheese powder
100 ml white wine
black pepper
½ tsp mala paste
mala powder (to taste)
Carefully plate the spaghetti and top it with the seafood.Garnish with parsley and serve. Sprinkle more cheese and mala powder if desired.