This is a slightly different take on seafood pasta, not least because it has dulse but also dill and onion jam! But when you combine all these flavours together, they make an unexpected and delicious bowl of pasta.
2 red onions, 1 thickly sliced and 1 finely chopped
1 tbsp coconut oil
1 tbsp pomegranate molasses
20g unsalted butter
300g clams, rinsed thoroughly
zest of 1 lemon
2 tbsp fish sauce
30g dill, chopped
2 tbsp dried dulse flakes
herb flowers, to garnish
Preheat the oven to 120°C/gas mark ½.
Put the sliced onion, coconut oil and pomegranate molasses into a small ovenproof dish and cook in the oven for 1 hour. Remove from the oven and set aside.
Cook the linguini in a large saucepan of boiling salted water until al dente, or according to the instructions on the packet.
Meanwhile, place a large, lidded frying pan over a medium heat, add half the butter and the chopped onion, and sauté for about 5 minutes.
Increase the heat and add the clams to the frying pan along with the lemon zest and fish sauce. Cover and cook for about 3-4 minutes, until all the clams have opened, then add the remaining butter. Remove from the heat and set aside.
Drain the pasta and while hot stir through the chopped dill and the onion jam. Divide between shallow bowls.
Sprinkle the dulse flakes over the pasta and top with the clams. Garnish with whatever herb flowers you have to hand.
Extracted from The Seaweed Cookbook (Aster, approx €12). Photography by Issy Croker.