In this recipe spinach and dulse is used. Dulse is a red seaweed that has a salty flavour similar to bacon after cooking. It’s delicious with this rich sauce made with cream, egg, Parmesan, and the cooking liquid from the vegetables.
Recipe - steps
1 Bring a medium saucepan of salted water to a boil. Cook the spaghetti according to the package directions, until al dente.
2 Meanwhile, heat the oil in a large frying pan over medium-high heat. Sauté the mushrooms until golden brown, 3 to 4 minutes. Add the shallot and garlic and fry until softened, 1 to 2 minutes. Add the pulse and cook until lightly softened, 1 minute. Stir in the spinach until wilted, 2 to 3 minutes. Lower the heat.
3 Drain the spaghetti, reserving about 1 cup (240 ml) of the pasta cooking water. Add the spaghetti to the mushroom-spinach mixture. Remove the pan from the heat.
4 Beat the eggs, Parmesan, and cream together in a bowl. Stir in 1 tablespoon of the pasta water (make sure the liquid has cooled slightly so the egg doesn't scramble).
5 Stir the egg-cheese mixture into the spaghetti; mix well so all the strands are properly coated. Add a bit more of the pasta water if the sauce is too thick. Finally, fold in the salmon and chives. Season with pepper.
