I sea vongole‚Äč

This vongole recipe with seaweed pasta embraces all of the best flavors of the sea. We love this easy and fresh dish to eat after a hot summer day.

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Ingredients

  • 100 gr I sea pasta (pack)
  • 1 kilo vongole
  • 3 garlic cloves (crushed)
  • 15 cherry tomatoes (in halves)
  • Handful of coriander
  • 1 lime
  • 250 ml white wine
  • 1 chili pepper (cut in pieces)
  • Olive oil, peper, salt

Vongole Preparation

  1. Soak I sea pasta in lukewarm water for 20 min.
  2. Cut the onion and garlic into small pieces, fry in some olive oil till it turns
  3. brown.
  4. Rinse I sea pasta in a colander and put it into boiling water (make sure pasta
  5. is under water). Let it cook for 20 min.
  6. Add minced tomatoes, salt and pepper.
  7. After 3 min add white wine and vongole. Let it simmer and add coriander.
  8. When shells are open get it of the stove. Finish with a splash of lemon juice.
  9. Rinse the cooked I sea pasta and stir it through the mixture.
  10. Divide over 4 plates.

You need the following product to prepare this dish:

I SEA seaweed fan box

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