Video Recipe: Sea Spaghetti With Calamari, Carbonara Style
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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.
- 50g Sea Spaghetti
- 300g fresh squid
- 1 onion
- 2 cloves of garlic
- 15g of flat-leaf parsley
- 50g Parmesan cheese
- 2 egg yolks
- Prep: 10 minutes
- Serves: 2
- Rating: Easy
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!