How to make Aglio Olio e Peperoncino with a Japanese Twist [Vlog]

Spaghetti Aglio Olio e Peperoncino with fresh shrimp, scallops and Japanese perilla leaves Itadaki Eats style!

Ingredients (Enough for 2 People)
– Scallops, halved (We used 8 small scallops)
– Shrimps, cut into bite size pieces (We used 8 medium shrimps)
– Spaghetti, about 300grams (just over half a pound)
– Olive Oil
– Garlic, 1 Clove
– Shiso Perilla Leaves (Parsley for substitution)
– Sake (White Wine is recommended), about 2-3 table spoons
– Peperoncino (Chili), your preference

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