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Enjoy the sweetness of cabbage combined with bacon, topped off with the refreshing pungency and crunchy texture of "Young Hijiki". 

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Ingredients (2 servings):

• Young Hijiki: 5g (before rehydrating) *After soaking in water for 6 minutes, Hijiki will expand 2-3 times.
• Green Chili: to taste 
• Cabbage: 180g
• Bacon: 50g
• Spaghetti: 180g
• Salt: to taste
• Pepper: to taste
• Garlic: 1 clove
• Olive oil (for frying): 3 tbsp
• Olive oil (for finishing): 3 tbsp

How to:

1. Soak Young Hijiki in water for 6 minutes to rehydrate.
2. Cut the Young Hijiki into bite-sized pieces. Roughly chop the cabbage, slicing the hard stem thinly. Cut the bacon into 1cm wide strips.
3. [Fry the ingredients] Add the garlic and olive oil to a frying pan and heat on medium-low until the garlic turns golden brown. Add the bacon and cook until lightly browned.
4. Add the cabbage and cook over medium heat until the oil is well distributed. Start boiling the spaghetti simultaneously.
5. Add about 4 ladles of pasta cooking water to the frying pan and lightly simmer the cabbage. Reduce the liquid by half, then turn off the heat.
6. Taste and adjust the seasoning with salt if needed.
7. Drain the pasta about 30 seconds before the recommended cooking time and transfer it to the frying pan.
8. Turn the heat to high, add the finishing olive oil and the Young Hijiki, and quickly mix everything together to avoid overcooking the Young Hijiki.
9. Plate the pasta and top with black pepper and green chili.

Enjoy the unique combination of crispy Young Hijiki and spicy green chili.