Linguine With Fresh Mushroom Coated With Ao-nori

I know it is linguine again LOL!  With a fresh packet just opened, I thought it would be better to have linguine for dinner again.  Surprisingly , WB has no complain whatsoever over linguine again for dinner.  I have some leftovers of Ao-nori ( seaweed flakes ) which I had opened for making some muffins last month and the amount left was just perfect for making this delicious pasta.  Ao-nori are great for adding to Okonomiyaki , Yakisoba noodles and  Takoyaki.  Kept some for making takoyaki  tonight for our midnight snacks .  Alright...before I digress further, lets head back to this pasta .  This is so easy to whip up and it taste absolutely delicious with the ao-nori .  Every strands of linguine is coated with it...mmmm so good that I had a big portion for dinner.  It is healthy dinner for the both of us  :)

All you have to do is boil the linguine till al-dente. Drain off excess water.  Stir fry the fresh mushrooms with garlic till soft and cooked, add in some cherry tomatoes and add sea salt to taste.  Add in the cooked linguine and pour in ao-nori ( add in amount enough to coat all the linguine  )and give it  a quick stir so that all the strands of linguine is evenly coated.  Off heat. Dish up and serve while it is hot.

Linguine With Fresh Mushroom Coated With Ao-nori

ingredients:

linguine enough for two persons
1/2 packet of Ao-nori
sea salt to taste
15 cherry tomatoes - halved
fresh mushroom of your choice - rinsed and dry with kitchen towels
2 cloves of garlic - chopped
a tbsp olive oil

Method:

Cook linguine in boiling water till al dente, drain off excess water, keep aside.

Heat up wok, add in olive oil and saute garlic till fragrant, add in mushrooms and stir fry till soft, add in tomatoes and sea salt ( amount to taste ) and give it a quick stir.  Add in the cooked linguine and Ao-nori and continue to stir till the linguine is evenly coated with the Ao-nori. Dish up and serve hot.

Have a great day !

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