Ingredients:
- Freshly harvested young kelp Fronds
- 2gr Adventurers seafood seasoning
- 50ml Olive oil
- 1 Fresh lemon cut into quarters.
- 10gr Crushed garlic
- 10gr Freshly chopped chillies
- 250ml Fresh cream
- 10gr Fresh Italian Parsley – finely chopped.
- 4gr Black pepper for grinding
- 30gr Spring onions
Step 1: Prep the Kelp
Fill a pot of water, enough to cover the kelp and bring to the boil, wash the kelp fronds very well and gently scrub them with a clean green scourer to ensure all sand is removed. Rinse well then cut into 30 cm lengths and start to cut the Kelp, 3mm thick down the length to resemble Linguine pasta. Once done place your kelp pasta into the boiling water and boil for 30 minutes till it has become a bit softer to the palate.
Step 2: Assemble the Pasta
Add half of the olive oil to a pan and heat then add spring onions, garlic and chillies, sauté till garlic and chili starts to crisp but not burn, then add the cream and reduce till cream starts to thicken, then add the pasta and your Italian parsley and combine well.
Season with freshly grinded black pepper. Drizzle the balance of your olive oil over and serve!
Add some WalkTheLineAdventurers Bosbrand hot sauce for a bit of a kick.