Creamy Bucatini With Roasted Seaweed

Creamy Bucatini With Roasted Seaweed

By ERIC KIM
Total time 15 minutes
Serves 2
I present to you what my family calls “gim pasta”: a simple, perfect little black dress of a pantry dish featuring chewy bucatini, gim (seasoned roasted seaweed), and cream. These noodles really speak for themselves, in large part because they remind me of the seaside flavors of a shrimp Alfredo but without the shellfish. Roasted seaweed is more than just a snack. It’s a powerhouse ingredient. If you can’t find gim, which is already seasoned, you can use toasted nori instead—just add a bit more salt and sesame oil.

Ingredients

Ingredients

.70-oz. Gimme Sea Salt Roasted Seaweed Snacks, crushed 

6 oz. bucatini or spaghetti
Kosher salt
2 large garlic cloves, finely grated 
1 cup heavy cream
1 Tbsp. toasted sesame oil 
Flaky sea salt 
Freshly ground pepper 
Gochugaru (for serving; optional)

Preparation

STEP 1

Cook bucatini in a large pot of generously salted boiling water just until pliable, about 5 minutes less than package directions (it’ll finish cooking in the sauce). Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.

STEP 2

Add garlic, cream, and 1⁄2 cup reserved pasta cooking liquid to pot with pasta. Bring to a simmer over medium-high heat. Reduce heat and cook, stirring constantly and adding more pasta cooking liquid as needed if sauce is reducing too quickly, until pasta is al dente and sauce is thickened and coats pasta, about 5 minutes. Stir in oil. Taste and season with more kosher salt if needed (pasta should be nicely seasoned to bring out the seaweed’s natural salinity).

STEP 3

Divide pasta between shallow bowls or plates and season with sea salt and pepper. Scatter seaweed snacks over and sprinkle with gochugaru if desired.

Back to Recipes