Tuesday, 24 August 2010
spaghetti seaweed slurp
Salty, salty goodness. And dead easy. My local health food store had fresh sea spaghetti in the fridge and I couldn't resist. I also had some self-control issues at the tomato stand at the farmer's market this weekend. Which led to this utterly satisfying dinner on a cold, rainy Scottish "summer" evening.
spelt or whole wheat spaghetti for 2
1 cup sea spaghetti, desalted and drained (or if you are using dried, 1 cup rehydrated)
4 ripe tomatoes
1/4 c sake
1 heaping tbs arrowroot powder
1 cup purple basil, chiffonaded
squeeze lemon juice
Cook up your spaghetti in salted water. Drain, reserving about 1/4 cup of the water. Mix the arrowroot into this. Pour the arrowroot, sake and tomatoes back into the hot pasta pot and stir. Turn the heat on and as soon as the sauce thickens, add the spaghetti and sea spaghetti back in and toss with the sauce. This should be fast enough that the tomatoes don't have time to really cook. Turn off heat. Stir in basil and lemon. Add pepper (and salt, if you're crazy) to taste. Devour.
Dancing along to: I want to be under the sea, in an octopus's garden in the shade... by the Beatles.