Serving size: 2 adults + 2 kids
Ingredients
1 lb of spaghetti
12-16 oz of scallop or shrimp
1/2 cup of soy sauce (to add to pasta water)
3 tbsp of chili oil to cook seafood in (optional)
Optional: Parmesan cheese and salt flakes
Seaweed base:
0.6 oz of roasted and seasoned seaweed (I used 1 pack of Kirkland’s!)
5 tbsp of roasted sesame seeds
4 tbsp of soy sauce
6 tbsp of sesame oil
1 tbsp of minced garlic
2 egg yolk
2 cups of reserved pasta water
Directions
1. Make the seaweed base by adding seaweed (make sure to use roasted & seasoned!) and sesame seeds in a processor or blender and blitz until finely ground.
2. Transfer the mixture to a large bowl and add soy sauce, sesame oil, minced garlic, and egg yolk and combine everything well. Set it aside.
3. Cook your pasta according to package instructions and instead of adding salt to your water to boil pasta in, add 1/2 cup of soy sauce.
4. Heat a large pan over medium heat and add 1 tbsp of neutral oil. Add your seafood of choice, a pinch of salt and pepper, and 3 tbsp of chili oil (you can skip the chili oil if you don’t want it spicy. I just drizzled chili oil on the adults’ pasta.) Cook for 1-2 minutes on each side until your shrimp / scallop is cooked through and lightly golden. Remove from heat.
5. When the pasta is done cooking to your desired doneness, transfer the pasta straight into the large bowl with the seaweed mixture. Make sure to reserve 2 cups of pasta water. Use tongs to toss the pasta immediately. Add 1-2 cups of pasta water to loosen the sauce and make the pasta creamier. Optional: taste and add more salt – I sprinkled my pasta with salt flakes when plating!
6. Plate your pasta and top with your seafood – you can also garnish with Parmesan cheese and extra chili oil. Serve and enjoy!
