| Prep: 20 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 435 | 15g | 4g | 42g |
| sugars | fibre | protein | salt |
| 2g | 5g | 24g | 0.83g |
Why is the Green Laver and Seafood Pasta one of my go-to recipes? Let me take you on a culinary journey that nests on the intersection of coastal coolness and Louisiana heat. As a Louisiana native with a touch of French elegance in my DNA, I’m always looking for ways to infuse both vibes into my cooking. This pasta is a reflection of that fusion.
A Dance of Flavors
This dish, much like the beloved Creole classics back home, begins with the humblest of ingredients: garlic, olive oil, and a variety of seafood, simmering gently in a pot. The aroma alone could coax anyone out of their own kitchen. Garlic, known for its heart health and immune boosting properties, dances harmoniously with the ocean’s bounty, inviting you in to partake in the grand feast.
The introduction of green laver (or seaweed), however, catapults this dish to all new heights of deliciousness. Its unique flavor profile and potential health benefits, including high levels of iodine and antioxidants, offer a different twist on the often staid pasta dish.
The Power of Simplicity
Green Laver and Seafood Pasta’s allure, for me, doesn’t just stop at the taste. It’s the simplicity of the dish. The basic ingredients cook together into food artistry, much like the French éclairs and beignets I spent my childhood perfecting. It’s a gestalt experience; the whole is far greater than the sum of its parts.
Often, I have added a crisp green salad with a tangy honey-mustard dressing on the side, to play against the fruity notes of the white wine in the pasta. Sometimes, when I’m in a true Louisiana mood, I pair it with freshly made cornbread. The sweet and savory combo takes the meal to a whole different level.
Even if you’re not from the bayou or boast a strand of French DNA, I promise you’ll fall in love with Green Laver and Seafood Pasta. Its coastal coolness meets Southern warmth in a dance that is simply unforgettable. Bon appétit!
What You’ll Need
- 1 lb of Spaghetti
- 2 cups of Green Laver (Seaweed), chopped
- 1/2 cup of Olive Oil
- 4 cloves of Garlic, minced
- 1 lb of mixed Seafood (Shrimp, Scallops, Mussels)
- 1 teaspoon of Sea Salt
- 1/2 teaspoon of Black Pepper
- 2 cups of White Wine
- 1 Lemon, juiced
- 1 cup of grated Parmesan Cheese
- 1/2 cup of fresh Parsley, chopped
- 2 cups of Cherry Tomatoes, halved
Method
Step One
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, around 8 to 10 minutes. Drain and set aside.
Step Two
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until it’s golden brown and fragrant.
Step Three
Add the mixed seafood to the skillet, stirring well to ensure all pieces are coated with the garlic oil. Cook until the seafood is just done, about 3 to 4 minutes for shrimp and scallops, a little longer for mussels. Remove from skillet and set aside.
Step Four
Into the same skillet, add the chopped green laver (seaweed). Stir well, allowing the seaweed to soften and absorb the flavors in the skillet. Season with sea salt and black pepper.
Step Five
Pour in the white wine and lemon juice, stirring well to combine. Let this simmer for 2 to 3 minutes so the alcohol can cook off.
Step Six
Add the cooked pasta to the skillet along with the seafood, mixing well to combine all the ingredients and ensuring the pasta is well coated. Cook for an additional 2 to 3 minutes until everything is heated through.
Step Seven
Add the grated parmesan cheese, chopped parsley and halved cherry tomatoes. Stir well until the cheese is melted and forms a creamy sauce along with the wine and lemon juice. Serve the pasta immediately with extra cheese and parsley on top.
