Spaghetti with Sea Asparagus

Spaghetti with sea asparagus, in my version, will be a refined and tasty seafood dish. Sea asparagus, also known as salicornia or “passe-pierre,” is a plant that grows in coastal areas and is known for their brackish flavor and unique crispness.

Ingredients

• 320g of spaghetti
• 200g of sea asparagus (salicornia)
• 2 cloves of garlic
• Extra virgin olive oil
• Chili pepper (to taste)
• Salt
• Pepper
• 1/2 glass of white wine
• Fresh parsley (to taste)

Preparation

1. Begin by bringing a pot of salted water to a boil for the spaghetti. Once boiling, cook the spaghetti following the package instructions until al dente.

2. In the meantime, clean the sea asparagus by removing any hard or sandy parts. Rinse them thoroughly in cold water numerous times.

3. In a large skillet, heat a drizzle of extra virgin olive oil with the peeled garlic cloves (which you’ll remove later) and a pinch of chili pepper, if you like a spicy touch.

4. Add the sea asparagus to the skillet and sauté for a few minutes over high heat.

5. Deglaze with the white wine and let the alcohol evaporate.

6. After draining the spaghetti, transfer it to the skillet with the sea asparagus and stir well to flavor and combine everything.

7. Season with salt and pepper, but be careful not to overdo it with the salt given the already savory flavor of the sea asparagus.

8. Before serving, add chopped fresh parsley for a touch of freshness.

Serve immediately this dish showcasing the unique flavor of sea asparagus, reminding one of the essence of the sea.

Curiosity

Sea asparagus are not true asparagus, but rather a halophyte plant, which means they are capable of growing in saline environments. They are widely used in Mediterranean cuisine for their unique flavor and are considered a delicacy. They also have interesting nutritional properties, being rich in minerals and vitamins.