Prepare all ingredients and season the shrimp with ginger wine and herb salt.

Dissolve chicken stock in warm water to make broth.

Mix all sauce ingredients except tomatoes and set aside.

Dice tomatoes and peel the skin for a smoother texture.

Slice king oyster mushroom, onion, and green chilies into appropriate sizes.

Score the sausage and set aside.

Boil spaghetti in 1L of water with 1/2 tbsp salt and a drizzle of oil until 90% cooked.

Heat 1 tbsp olive oil in an earthenware pot and sauté sausage and shrimp until cooked. Remove and set aside.

In the same pot, sauté onion, tomatoes, and mushrooms until onions turn translucent.

Add the prepared broth and sauce mixture to the pot and bring to a boil.

Add the cooked spaghetti to the pot and mix well.

Add green chilies and simmer for 1-2 minutes.

Return the shrimp and sausage to the pot and cook for another 1-2 minutes.