Bright, aromatic lemon pasta enriched with the fresh marine notes of Ulva (sea lettuce) and finished with a crunchy Red Loop crumble. A clean, vegan dish with a contrast of flavors and textures.
Cook the spaghetti in boiling salted water for 8–10 minutes until al dente. Before draining, reserve a small cup of the pasta cooking water.
Gently heat the olive oil with a crushed garlic clove for 2–3 minutes to infuse, then remove the garlic.
Add 30 ml of lemon juice and a splash of the pasta cooking water to the pan, whisking to create a glossy emulsion.
Combine the hot spaghetti with the sauce along with the lemon zest and sea lettuce flakes, adding more cooking water if needed to blend and coat evenly.
Plate the pasta and finish with the Red Loop crumble and a grind of black pepper for freshness and crunch.
Pasta pot
Pan
Bowl or cup for cooking water
Italia, Toscana
