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RECIPES
Lemon Spaghetti with Ulva & Red Loop Crumble
Recipe Information
Ingredients
- 320 g spaghetti
- 1 garlic clove
- 25 ml olive oil
- Lemon zest
- 30 ml lemon juice
- 4 g Ulva flakes
- 40 g Red Loop, crumbled
- Black pepper
Preparation
Step 1
Cook the spaghetti in salted boiling water for 8–10 minutes until al dente. Reserve a small cup of pasta water before draining.
Step 2
Warm the olive oil gently with a crushed garlic clove for 2–3 minutes to infuse, then remove the garlic.
Step 3
Add 30 ml lemon juice and a splash of pasta water to the pan, whisking to create a glossy emulsion.
Step 4
Toss the hot spaghetti into the sauce along with the lemon zest and Ulva flakes, adding more pasta water as needed to coat evenly.
Step 5
Plate the pasta and finish with Red Loop crumble and a crack of black pepper for brightness and crunch.
