![](/application/files/1914/9823/4522/MAD_Vildmad_juni_2017_12281.jpg)
![season](/application/themes/vildmad/img/opskrifter_season_icon.png)
![difficulty](/application/themes/vildmad/img/opskrifter_easy.png)
![persons](/application/themes/vildmad/img/opskrifter_antal_personer_icon.png)
![time](/application/themes/vildmad/img/opskrifter_tid_icon.png)
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.
![](/application/files/6414/9821/3717/David_profil.png)
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.