Taste of the sea spaghetti
This month we wanted to celebrate some delicious and fresh ingredients that Jonathan and Harry have been growing on the farm. This dish is an easy to make and restaurant worthy, sure to impress friends and family!
- ½ a pack of spaghetti
- 100g Agretti (remove all of the hardy stalks)
- 1 punnet of 5 Acre Farm king oyster and oyster mushrooms
- 3 tbsp capers, (we used small ones, you can use the larger ones)
- 50ml olive oil
- Seaweed flakes – optional (We used Cornish Seaweed flakes, but you can use crushed up nori sheets, dulce or anything else you have)
- 3 cloves of garlic (sliced)
- 100ml white wine
- 100g butter
- Juice of one lemon
- Black pepper
- Pinch of chilli flakes
- Sprig of fresh thyme
- Start by prepping the mushrooms, you want to keep them as whole as possible.
For the oyster mushrooms remove the heads and finely chop the stems.
For the king oyster, cut the stalks into thick disc slices for a satisfying bite. Keep the king oyster heads whole too.
- Add the mushrooms to a well-oiled pan on a high heat, fry until golden brown.
- Whilst the mushrooms are cooking add your spaghetti to another pan of boiling salted water.
- To the pan with the mushrooms add the garlic for one minute. Then pour in the 100ml of white wine. Allow to reduce.
- Add the herbs and spices along with the capers, seaweed, lemon juice, and the butter. Turn off the heat and stir allowing the butter to emulsify.
- Add the agretti and cook in the residual heat. Finish by mixing the drained cook pasta into the silky mushroom sauce. Ensure that the pasta is fully coated in the sauce for a rich and dreamy dinner.
Recipe by our Farm Kitchen Head Chef, Imogen