TheFoodMarket.com

Video Recipe: Sea Spaghetti With Calamari, Carbonara Style

Posted in: recipe, on 27 Oct 2016

Ludovic Van Laethem
by Ludovic Van Laethem

Sea spaghetti is fast becoming one of our favourite alternatives to pasta. It's a relatively mild tasting seaweed with an al dente texture, ideal as a nutrient-rich, gluten-free pasta substitute. And what better way to complement it than with delicious, fresh calamari. Thanks to Le Cordon Bleu-trained chef Ludovic Van Laethem for creating this healthy, protein-rich recipe for us using Atlantic Kitchen's organic sea spaghetti.

Ingredients

  • 50g Sea Spaghetti
  • 300g fresh squid
  • 1 onion
  • 2 cloves of garlic
  • 15g of flat-leaf parsley
  • 50g Parmesan cheese
  • 2 egg yolks

Key info

  • Prep: 10 minutes
  • Serves: 2
  • Rating: Easy

Instructions

1 Finely dice the onions. Chop the cloves of garlic, then sprinkle some salt and press with the tip of the blade to make it a paste. Chop the parsley and slice the squid into rings.

2 Add a pinch of salt to a pan of water and bring to the boil. Add the sea spaghetti and cook until al dente (see packet for timings). Drain and keep hot until ready to serve.

3 Heat a pan with a splash of cooking olive oil. Add the garlic paste and let cook for a minute and stir, then add the diced onion and cook until transparent.

4 Add the sliced squid, season with sea salt and pepper and cook for about 3 minutes until done

5 Plate the sea spaghetti with the cooked squid, then garnish with chopped parsley and shaved parmesan. Place and egg yolk on top of each serving and enjoy!

Ludovic Van Laethem

Ludovic Van Laethem

A classically trained chef at Le Cordon Bleu in London, I find my cooking inspirations from my travels around the world, from my wife’s creativity and from TheFoodMarket.com's unique and delicious products!

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