Healthy diet
Sea-flavoured linguine
Ingredients
- 320 g linguine
- 2–3 sheets of nori seaweed
- 150 g glasswort (also known as sea asparagus)
- 1 organic lemon
- 1 tablespoon capers (desalted)
- 1 clove of garlic
- extra-virgin olive oil, as needed
- chilli pepper, to taste
Method
- Blanch the glasswort: cook it for 2 minutes in the unsalted boiling water you will be using for the pasta. Drain it with a slotted spoon and set it aside.
- In a large frying pan, heat the oil with garlic and chilli. Add the chopped capers and the shredded nori seaweed sheets. Pour in a ladleful of hot water: the seaweed will dissolve slightly, creating a ‘creamy sauce with a hint of the sea’.
- Add the glasswort to the sauce and leave to infuse over a very low heat.
- Drain the linguine al dente and toss it in the pan. Add some of the cooking water and a drizzle of raw oil to create an emulsion that coats the pasta.
- With the heat off, add plenty of lemon zest. Stir quickly and serve immediately.
THE DIETITIAN'S NOTE
Nori seaweed and glasswort provide a unique source of iodine and other minerals, lending a pleasant scent of the sea even without adding salt. The lemon zest adds freshness and provides natural antioxidants. It is a light and flavourful plant-based recipe, suitable for those following a vegetarian or vegan diet.
Recipe details
Preparation
15
minutes
Portions
4
people
Published on:
14.05.2026