• Young Hijiki Yuzu (before desalting/reconstituting) - 50g / 5g
• Garlic (minced) - 1 clove
• Olive oil (for sautéing) - 3-4 tbsp
• Green onion (sliced diagonally) - 60g
• Shrimp (frozen is fine) - 6-8 pieces
• Snap peas - 8
• Spaghetti - 180g
• Salt (for pasta water and seasoning) - to taste
• Chili powder - to taste
• Olive oil (for finishing) - 3 tbsp

How to:

1. Rinse the young hijiki a couple of times, then soak in water for about 5 minutes to desalt it after rinsing off the salt. For Dried Hijiki, soak it in water for 6 minutes.

2. Remove the strings from both sides of the snap peas. Boil them in salted pasta water for about 2 minutes, then let them cool and cut diagonally into 4 pieces.
3. Add garlic and olive oil to a frying pan. When the garlic starts to turn golden brown, add the diagonally sliced green onion and lightly salt it while sautéing.
4. Start cooking the pasta before adding the shrimp to the frying pan. Remove the pasta about 1 minute before the specified cooking time.
5. When the green onions is soft enough, add the shrimp (cut into bite-sized pieces and deveined; thaw if using frozen) and briefly sauté.
6. Add 200cc of pasta water to the frying pan and reduce by about one-third. Then, turn off the heat. When the pasta is done, drain it, reserving a small amount of cooking water.
7. Add the pasta and the snap peas to the frying pan with the hijiki. Turn on the heat, add the finishing olive oil, and adjust the consistency with the reserved pasta water if needed. Mix everything well.
8. Adjust the seasoning with salt and chili powder to taste.
9. Serve hot, garnishing the edges of the plate with chili powder for decoration.
   

Young Hijiki Yuzu is a versatile ingredient that pairs well with various foods, balancing the overall flavors with its slight saltiness. Add green vegetables like snap peas or broccoli for a pop of color.

Feel free to experiment with other seafood like squid or clams for a delicious variation.