In this pasta, the saltiness of miso and the richness of butter are cut with a bit of bright acidity and floral sweetness from kalamansi juice. You can find this tiny citrus fruit at Filipino grocery stores like Seafood City or in individual one-tablespoon packets.
- In a large saucepan, add the kalamansi juice, butter, and miso paste with the heat off. Whisk until the miso is nice and smooth and not lumpy. Turn on the heat to medium and add the chopped garlic. Sauté until nice and fragrant, about 5 minutes. Turn off the heat while you make the pasta.
- Prepare the pasta noodles according to packet directions and drain the noodles, saving 1/2 cup of the pasta water.
- Turn on the heat to medium again for the pasta sauce and add in the noodles. Using tongs, lightly toss the noodles to coat with the sauce. Add in the pasta water 1/4 cup at a time (you night not need all the water) until the sauce is creamy. Add more water if the sauce still seems too thick. Add in the chives and Parmesan to finish the dish.
- Serve with some fresh kalamansi on the side.
California based photographer, food stylist, and recipe developer Rezel Kealoha focuses her cooking on seasonal California produce. Her recipes are inspired by her time living in the Philippines, Japan, Australia, and Singapore. RezelKealoha.com