Method

1. Bring 1 litre of water to the boil in a saucepan. Drop in the onions, reduce the heat to medium-low, and simmer for 10 minutes. Drain the water from the pan.

2. Cover the onions with cold water, and let sit a few minutes or until cool enough to handle. Slice the tips off the root ends, and pinch to squeeze out the onions. Set aside.

3. In a large frying pan, heat the oil over a medium heat. Add the garlic, mushrooms, and salt, and sauté for 5 minutes, or until the mushrooms are soft.

4. Add the cooked onions to the mixture, along with the wine, shoyu, bay leaf, thyme, and pepper. Reduce the heat to medium-low and gently simmer, loosely covered, for 20 to 25 minutes.

5. In a large pot bring 3 litres of water to the boil for the spaghetti. Do not add the pasta until the sauce is nearly done, as the timing is important. The sauce must be done when the pasta is finished. Add 1/2 teaspoon salt and 2 teaspoons oil to the boiling water, then add the spaghetti and stir until the water returns to a boil. Cook according to the directions on the pack.

6. Once the pasta begins cooking, remove and discard the bay leaf from the sauce. Dissolve the kuzu in 2 tablespoons cold water and slowly add to the sauce while stirring constantly. Add only enough to make a thin sauce consistency. Add half the parsley and simmer for 1-2 minutes, stirring frequently.

7. Drain the spaghetti, catching and reserving at least 1/2 cup of the cooking water. Immediately add the pasta to the sauce, stir well and serve garnished with the remaining parsley. If necessary, add some or all of the reserved cooking water to achieve the proper consistency.