Cut the mizuna into 5cm lengths and slice the garlic thinly. Boil spaghetti in salted water (1% salt) according to package instructions.

Heat olive oil and garlic in a pan over medium heat. Once bubbling, reduce to low heat and cook until garlic turns golden and fragrant. Add red chili and mix.

Add anchovy fillets and break them apart thoroughly.

Gradually add 7 tbsp of pasta water in 3-4 portions to extend the sauce.

Drain the cooked pasta and add it to the pan. Mix in ground sesame and combine well.