Fragrant Perilla Pasta with Fresh Spring Greens
A Unique Pasta Dish Featuring Perilla (Chamnamul): A Spring Greens Recipe
Perilla, also known as ‘paddeuknamul’ and often referred to as ‘chamnamul,’ is celebrated for its distinct, refreshing aroma. While technically different from true chamnamul, its similar fragrance and flavor profile to varieties like trifoliate greens and standard chamnamul have led to it being commonly called ‘chamnamul.’ I discovered this ‘paddeuknamul’ being sold locally in Indonesia and decided to experiment with it in various dishes. This pasta recipe is perfect for utilizing the vibrant, fresh taste of perilla, transforming a simple pasta into an extraordinary meal. (Pay special attention from the 04:19 mark in the video!)
Ingredients
- Perilla (or Chamnamul) 30g
- Spaghetti 100g
- Garlic 5 cloves
- Sausage 1 piece
- Olive Oil 3 Tbsp
Cooking Instructions
Step 1
Begin by thoroughly washing the fresh perilla leaves under running water. Once clean and the excess water is gently removed, trim them into bite-sized pieces. Their vibrant green color is a lovely reminder of springtime!
Step 2
Prepare for cooking the spaghetti. It’s best to cook the pasta slightly less than the package instructions, aiming for an ‘al dente’ texture. This ensures the noodles will hold their shape and retain a pleasant chewiness when stir-fried later.
Step 3
Garlic is key for adding depth of flavor. Take 5 cloves, peel them, and slice them thinly into ‘pian’ (flat slices). As they sauté, they’ll release a wonderful sweet aroma.
Step 4
Sausage will add a delightful richness and texture to your pasta. Slice one piece diagonally about 0.5 cm thick. This cut helps it cook evenly and makes for an attractive presentation in the dish.
Step 5
Now, let’s cook the spaghetti. Bring a generous pot of water to a boil. Add about 1 teaspoon of coarse salt and 1 tablespoon of cooking oil to the water. This helps prevent the pasta from sticking and ensures it cooks up beautifully. Cook for about 1 minute less than the time indicated on the package, then drain, reserving a little of the pasta water.
Step 6
Heat 3 tablespoons of olive oil in a large skillet or wok over medium-low heat. Add the sliced garlic and the sliced sausage. Sauté gently, making sure the garlic doesn’t burn, until it becomes fragrant and lightly golden.
Step 7
Once the garlic is fragrant, add the cooked spaghetti to the skillet. Sprinkle with a pinch of salt and freshly ground black pepper to your liking. Toss everything together vigorously for 1-2 minutes, ensuring the pasta, sausage, and garlic are well coated with the olive oil.
Step 8
Finally, add the prepared perilla leaves to the skillet. Gently toss just until the leaves wilt slightly. Overcooking will diminish their fresh, crisp texture and aroma, so be quick! Your delicious Perilla Pasta is now ready to be enjoyed.
