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Spaghetti Carbonara with Spinach, Dulse & Smoked Salmon
This is a delicious veggies-and-fish interpretation of the classic pasta carbonara. The red seaweed dulse has a salty flavor similar to bacon after cooking and is combined with a creamy and rich sauce made of cream, egg and Parmesan.
1 Bring a medium saucepan of salted waiter to a boil. Cook the spaghetti according to the package directions, until al dente
2 Meanwhile, heat the oil in a large frying pan over medium- high heat. Sauté the mushrooms until golden brown, 3 to 4 minutes. Add the shallot and garlic and fry until softened, 1 to 2 minutes. Add the pulse and cook until lightly softened, 1 minute. Stir the spinach until wilted, 2 to 3 minutes. Lower the heat.
3 Drain the spaghetti, reversing about 1 cup (240 ml) of the pasta cooking water. Add the spaghetti to the mushroom-spinach mixture. Remove the pan from the heat.
4 Beat the eggs, Parmesan, and cream together in a bowl. Stir in 1 tablespoon of the pasta water (make sure the liquid has cooled slightly so the egg doesn't scramble).
5 Stir the egg-cheese mixture into the spaghetti; mix well so all the strands are properly coated. Add a bit more of the pasta water if the sauce is too thick. Finally, fold in the salmon and chives. Season with pepper.
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