The Komeko Pasta is rice flour Fusilli made by Hikoroichi Farm of Rikuzen-Takada in Iwate prefecture. It has a feature of nice chewy texture and is kneaded with vegetables. The pasta dish tastes perfect with gently coated rice flour Béchamel sauce and the seafood of local specialty.
・70 g Komeko Pasta (Hikoroichi Farm）
・some salt to boil the pasta
・some olive oil
・2 g dried wakame seaweed (soaked and drained)
・30 g scallops
・30 g shrimp or prawn
・30 ml white wine
・salt and pepper to taste
・some parmesan cheese
＜Rice flour béchamel sauce＞
・160 g milk
・10 g butter
・10 g rice flour
・a pinch of salt
1. To make the béchamel sauce, warm up milk and add nutmeg and salt. On the other hand, melt butter in a saucepan. Stir in rice flour and cook it for just a minute. Add hot milk a little at a time and stir well not to make lump.
2. Bring the mixture to the boil and stir well for a couple of minutes until thicken. Remove from the heat. Set aside.
3. Bring the water to a boil in a pot with enough salt and boil pasta for about 6 minutes.
4. Sauté the shrimp and scallops in a frying pan over medium heat and add white wine and béchamel sauce. Then add pasta, wakame, and parmesan cheese. Sprinkle salt and pepper to taste. Serve it immediately.