Trim the roots of mizuna and cut into 4cm pieces. Mince the garlic after removing its core.

Boil water in a pot, add salt (not listed in ingredients) and spaghetti. Cook 1 minute less than the package instructions. Reserve 2 tbsp of pasta water and drain the spaghetti.

Heat olive oil in a frying pan over low heat. Add garlic and red chili, sauté until fragrant. Add dried shirasu and stir until coated with oil.