Remove the strings from snap peas. Cut garlic in half lengthwise, remove the core, and crush with the flat side of a knife.

Season chicken with salt and pepper, then cut into bite-sized pieces.

Boil water in a frying pan, add salt (not listed in ingredients) and linguine. Cook for 1 minute less than the package instructions. Add snap peas 30 seconds before the pasta finishes cooking. Reserve 4 tbsp of pasta water and drain.

Heat olive oil and garlic in a frying pan over low heat until fragrant. Add chicken and sauté over medium heat until the chicken changes color. Add linguine, snap peas, reserved pasta water, and seasonings (white dashi and yuzu kosho). Stir quickly to combine.