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Mussels and Fresh Tomato Garlic Oil Sauce by Takumu Koyama (Former pasta chef at 2 Michelin starred Magnolia) (Sauce only)
Details
For one serving (100g of pasta). This dish combines mussels with a natural sweetness and umami, perfectly balanced by the refreshing tang of fresh tomatoes in a garlic oil sauce. Chef Takumu Koyama trained for 8 years at Ponte Vecchio, a renowned Italian restaurant in Osaka, before single-handedly managing the pasta station at the two-Michelin-starred restaurant Magnolia near Cesena, Italy. Do give it a try!
Ingredients
Mussel, Garlic, Red pepper, Tomato, Italian Parsley, White Wine, Double cream, Olive oil, Sunflower oil,Salt
Allergy
Shellfish, Dairy
Frequently bought together
Sauce only - Creamy Mentaiko (Cod Roe) Pasta (by Tsubasa Hanawa former head chef at AWkitchen)
![[Limited Edition] Seared Scallops & Green Asparagus, Lemon Butter Sauce by Takumu Koyama (Former pasta chef at 2 Michelin starred Magnolia) (Sauce only)](https://cdn.waso.tokyo/uploads/product/image/6691/w490_276a1f38-e381-4fe4-90e9-fb037645d286.jpg)
Details
For one serving (100g of pasta). This dish combines mussels with a natural sweetness and umami, perfectly balanced by the refreshing tang of fresh tomatoes in a garlic oil sauce. Chef Takumu Koyama trained for 8 years at Ponte Vecchio, a renowned Italian restaurant in Osaka, before single-handedly managing the pasta station at the two-Michelin-starred restaurant Magnolia near Cesena, Italy. Do give it a try!
Ingredients
Mussel, Garlic, Red pepper, Tomato, Italian Parsley, White Wine, Double cream, Olive oil, Sunflower oil,Salt
Allergy
Shellfish, Dairy
