濃厚蟹肉意大利麵醬

This rich tomato sauce is infused with a deep prawn flavour made by frying king prawn in oil and simmering the whole prawn, including shells, to create a savoury broth with a touch of chilli heat. The featured king prawn pieces are not simmered in the sauce, but instead cut into large chunks and seared over high heat to preserve their plump texture. They’re then coated in a concentrated version of the prawn broth to enhance their umami.

The included oil is vacuum-sealed together with shellfish, garlic, and lemongrass to infuse it with aromatic depth.

Seasoned with oregano—a perfect match for seafood—this pasta dish delivers a complex, layered flavor.
Chef Takumu Koyama trained for eight years at Ponte Vecchio, a renowned Italian restaurant in Osaka, before independently managing the pasta station at the two-Michelin-starred restaurant Magnolia near Cesena, Italy. Do give it a try!