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Lemony Pasta With Kelp, Chile and Anchovies

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“Lemony Pasta With Kelp, Chile and Anchovies”

Melissa Clark

Kelp, a hardy seaweed sold fresh, frozen or dried, gives this lemony pasta dish a salty depth that’s also extremely nutrient-dense.:

Ingredients

  • Kosher salt, as needed
  • 1pound rigatoni or other pasta
  • 4 to 8anchovy fillets, chopped
  • 4large garlic cloves, finely grated or minced
  • 1 ½teaspoons finely grated lemon zest, plus fresh lemon juice, to taste
  • ¼teaspoon red-pepper flakes, or to taste
  • ¼cup extra-virgin olive oil, plus more for serving
  • ½cup/70 grams kelp purée or thawed kelp smoothie cubes (see Note)
  • ½cup finely chopped parsley, plus more for serving
  • 2tablespoons unsalted butter
Lemony Pasta With Kelp, Chile and Anchovies

Lemony Pasta With Kelp, Chile and Anchovies

Preparation

Step 1

Bring a large pot of lightly salted water to a boil. Add pasta and cook until just shy of al dente, usually 1 to 2 minutes earlier than the cooking time suggested on the packaging. Reserve 1 cup pasta water, then drain pasta.

Step 2

Meanwhile, in a medium bowl, stir together anchovies, garlic, lemon zest and red-pepper flakes to make a paste.

Step 3

In a 12-inch skillet, heat 1/4 cup oil over medium. Add anchovy paste and cook, stirring, until the anchovies begin to dissolve, about 2 minutes. Add kelp and cook, stirring, until slightly thickened, 1 to 2 minutes. Stir in 1/2 cup parsley and the butter. Add the pasta and toss to coat. If the mixture seems dry, add some of the reserved pasta water, tossing to coat the pasta with sauce. Season with salt and lemon juice, to taste.

Step 4

Garnish with more parsley, drizzle with oil, if desired, and serve immediately.

Tip

  • Kelp purée and smoothie cubes are available from Atlantic Sea Farms (atlanticseafarms.com) and Ocean’s Balance (oceansbalance.com). Or if you have access to fresh kelp, blanch it first, then purée in a blender.

Add HOT+HIGH

If you like it spicy and don’t want to ruin the great original taste, just add HOT+HIGH.