Seafood Spaghetti with Kombu
Seafood Spaghetti with Kombu
This seafood pasta is complemented beautifully by the addition of kombu, which provides salty notes to the dish. Although ground kombu can be used, you can also add a pinch of finely chopped kombu to the frying pan when adding the garlic. You can find kombu at your local Asian grocer.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 400g dried spaghetti
- 1 tbsp extra-virgin olive oil
- 1 onion, finely diced
- 300g seafood marinara mix
- 3 cloves garlic, minced
- 1 tbsp dried kombu, ground
- 1 chilli, deseeded and finely sliced
- 200mL dry white wine
- 1 bunch flat-leaf parsley, chopped
Method
- Cook the pasta in a large saucepan of salted boiling water until al dente or according to packet instructions.
- While the pasta is cooking, heat the olive oil in a large frying pan on medium heat then add the onion and cook for 3–4 mins until softened.
- Add the seafood mix, garlic, kombu, chilli and wine and cook for a few mins until the seafood is cooked through.
- Add the pasta and toss. Garnish with parsley and an extra drizzle of oil to serve.
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