Linguettine di Gragnano IGP al Mare Vegetale

Ingredients for 4 persons

• 30 ml extra virgin olive oil
• 1 garlic clove
• Boiling water
• Pinch of salt
• 320 g Linguettine di Gragnano IGP - Pastificio Di Martino
• 1 lemon
• 3 tablespoons Algae Powder Gold
• 1 tablespoon Algae Powder Aventurine
• 8 pieces of Codium Blue
• 8 pieces of Moai Caviar

Method

• Bring a pan of water to a boil (about 80 degrees Celsius).
• Heat extra virgin olive oil in a pan over medium-high heat.
• Crush one clove of garlic and sauté gently in the olive oil until the garlic begins to smell.
• Pour boiling water to the olive oil and garlic in the pan.
• Add 4 scoops of Algae Powder Gold, along with some more boiling water, and stir well.
• Open the packet of Linguettine di Gragnano IGP - Pastificio Di Martino and place the pasta in the pan.
• Cook the pasta for 4 minutes (al dente).
• Add a pinch of salt and stir gently.
• Grate lemon zest over the pan and mix well into the pasta.
• Remove the garlic from the pan.
• Serve the pasta on plates.
• Garnish the dish with Codium Blue and Moai Caviar.
• Sprinkle the dish with Algae Powder Aventurine using a strainer for even distribution.

I was born in Castellammare di Stabia, the first town on the Sorrentine coast. During my childhood, I spent periods in Angri and Minori on the Amalfi Coast. The sea has always been a constant in my life. When I tried these products from Koppert Cress, I felt like a child again and decided to create a dish that reminds me of my childhood, a childhood full of scents and flavors of the sea.

Cooking technique: Minestrata

Recipe: Giovanni Don Anselmo D'Apice