January
Easy
4 prs.
35 min.
Pasta with seaweed and herbs
- 300g spaghetti
- 100g seaweed
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 clove of garlic
- 100g wild herbs, including ramson, sweet cicely, watercress, marsh samphire.
- A pinch of salt
- A pinch of black pepper
- The entire algae. If you are using bladderwrack, cut away the stems. The stems can add a strange slimy texture to the dish, which can be avoided this way.
- Fill a large pot with water, add a small handful of salt, and bring it to the boil.
- Cook the spaghetti according to the instructions on the packaging
- While the pasta is cooking, cut the seaweed into strips roughly the same size as the pasta
- Chop the garlic finely.
- In another pot, heat oil and butter. Sauté the seaweed and garlic. They should become a bit transparent.
- When the pasta is done cooking, drain the pasta and add it to the pan with seaweed and garlic.
- Mix well with salt and pepper.
- Chop the herbs and sprinkle over the pasta.
- Serve immediately.
Tips
This recipe is a good way to introduce seaweed into your kitchen. Seaweed can be used in various ways, and sautéing it before use makes it a bit more palatable for those who are sceptical.
David de Silva
Founder and CEO
David founded Kandy Spices in 2016 to import organic spices from Sri Lanka and produce gourmet spiced sauces. Raised in a Danish-Sri Lankan household, David has sought out knowledge of chilis and spices from a young age. In addition to Kandy Spices, David is in-house chef on a Danish morning television show, produces recipes, and consults restaurants, culinary schools, and private organizations.
David is a professional chef with experience from Kong Hans Kælder in Copenhagen and Henne Kirkeby Kro in Jutland. From 2007 to 2015, he ran David's Bistro in Copenhagen, a French-inspired restaurant with a focus on high quality produce and classical techniques.
