Spaghetti with Seawater

Spaghetti with seawater is a simple and tasty recipe that exploits the natural salinity of seawater to season the pasta. It’s a dish that encapsulates the flavors of the sea and is perfect if you like Mediterranean cuisine.

Ingredients

• 320 g of spaghetti
• 4 liters of seawater (or 4 liters of fresh water and 40 g of sea salt)
• 2 cloves of garlic
• Chopped parsley (to taste)
• Chili pepper (to taste)
• Extra virgin olive oil

Preparation

1. Bring the seawater to a boil in a large pot. If you do not have access to seawater, you can mimic its salinity by dissolving about 10 grams of sea salt per liter of fresh water; adjust the salt to your taste.
2. Once the water is boiling, add the spaghetti and cook according to the package instructions to achieve the desired doneness.
3. In the meantime, in a large skillet, sauté the garlic in plenty of extra virgin olive oil. You can add chili pepper if you like a spicy touch.
4. Drain the spaghetti al dente, setting aside some of the cooking water.
5. Remove the garlic cloves from the skillet and transfer the spaghetti to the skillet with the oil. If necessary, add some of the cooking water to emulsify.
6. Sprinkle with freshly chopped parsley and toss everything together to blend the flavors.
7. Serve hot.

Curiosity

Dishes that include the use of seawater are quite common in the coastal regions of Italy, where the freshness of marine ingredients combines with the practicality of using an abundant natural resource. However, seawater should be used cautiously and only if certain of its cleanliness and food safety.

I hope you can enjoy this recipe with its unique and marine flavor! Remember to taste as you cook to adjust the seasoning to your preference. Buon appetito!