No-Boil Microwave Peperoncino-Style Pasta

Put the water, salt, olive oil, and thinly sliced garlic into a heatproof container, and dissolve the salt well.

Break the spaghetti in half and add it to the container, crossing the two halves.

Place the lid on slightly askew and microwave at 500W for about 5 minutes.

Separate the shimeji mushrooms into small clusters.

Cut the komatsuna into 3-4 cm lengths.

After heating, drain off any excess water and loosen any noodles that have stuck together.

Add the shimeji mushrooms, komatsuna, red chili pepper, and sliced salad chicken in that order.

Place the lid on slightly askew again and microwave at 500W for about 2 minutes.

Add the finishing olive oil and mix everything well.

Plate it, sprinkle with Parmesan cheese and black pepper, and it's done.