- 200 g (7.05 oz) Linguine (or spaghetti)
- A bunch of wakame seaweed, soaked for a couple of minutes, drained and finely minced
- 3 Tablespoons of white wine
- 1 Garlic clove, crushed
- ½ Red onion, finely sliced
- Fresh parsley, finely minced
- 1 Small fresh hot pepper, minced
- Extra virgin olive oil
- Sea salt
In a frying pan sauté the garlic clove. Add the minced hot pepper and the finely sliced onion. Let them cook for some minutes, then add the minced seaweed.
Pour the white wine into the frying pan and simmer for about 10 minutes – add some tablespoon of hot water, whenever needed-. Salt and cook until the onion is soften. Quickly purée the mixture using a blender or a food processor.
Drain the pasta al dente and reserve a ladle of cooking water . Place the pasta and the sauce in a frying pan, add some oil and, if the mixture is too thick, some cooking water.
Sprinkle with finely minced parsley.
Do not use too much sauce: wakame seaweed has a mucilaginous consistency which probably doesn’t encounter the general taste!
Linguine allo scoglio (literally Rock style linguine) are a typical Italian first dish. It is usually made with mussels and clams, from here the reference to the rock).