Lemony Pasta With Kelp, Chile and Anchovies Recipe (2024)

There are so many different types of kelp (at least in the japanese markets where I shop), would the kelp in here be equivalent to kombu?

Here's a hack: go to your local Japanese deli/restaurant takeout and get some seaweed salad... add the anchovies and lemon parts and you've got it!

To be fair, anchovies is protein

This dish is simply divine, coupled with a fantastic glass of white!For Kelp, Kombu is the Japanese equivalent and I was able to find it at my local Whole Foods in the ethnic food section. A 40 g package of dry Kombu produced just a tad over 140 g purée. I soaked the dry Kombu in warm, salt water for about an hour then drained and chopped very finely to get my purée. I skipped the lemon juice and just doubled the sauce recipe instead. Coupled with made home-made pasta and it was magnificent.

Fresh! Right now is the season. I'll be harvesting some for pickling.

I added some fresh cherry tomatoes cut in half and sauteed them before adding the seaweed. So good. Anchovies are protein and good for you to boot!

'Kelp'is a generic term for the larger seaweeds, edibility and preparation varies widely. If you go foraging at the shore, a little research is required to identify edible let alone tasty, easy to prepare 'kelp'. What you find at the store will vary also, but presumably chosen for flavor, ease of prep and of course edibility.

Dried kelp is available from different sources, like Maine and Iceland; and pretty convenient - use what you need and keep the rest dry. I have used it in soups, lentil burgers, etc. The question is "how much dried kelp is needed to make 70 grams of puree?" I guess the general idea is to reconstitute the kelp, drain it, and puree?

I'm going to try spinach instead of kelp. Maybe add more anchovies which I love.

People with MSG allergies may be sensitive to all the (natural) glutamates in kelp / konbu. Made this with dulse and wakame - just soaked the dried seaweed for 5 min, drained, and puréed. It was a bit anchovy forward, not bad. Thought it was tasty, family did not enjoy.

Two things, Number one You can get puréed smoothie kelp at most high end fish markets. And number two this is so delicious and incredible it’s been a regular in our family for years!

This dish is simply divine, coupled with a fantastic glass of white!For Kelp, Kombu is the Japanese equivalent and I was able to find it at my local Whole Foods in the ethnic food section. A 40 g package of dry Kombu produced just a tad over 140 g purée. I soaked the dry Kombu in warm, salt water for about an hour then drained and chopped very finely to get my purée. I skipped the lemon juice and just doubled the sauce recipe instead. Coupled with made home-made pasta and it was magnificent.

This is good. I re-hydrated some dried kelp. Serve alongside a protein, because there's none.

Dried kelp is available from different sources, like Maine and Iceland; and pretty convenient - use what you need and keep the rest dry. I have used it in soups, lentil burgers, etc. The question is "how much dried kelp is needed to make 70 grams of puree?" I guess the general idea is to reconstitute the kelp, drain it, and puree?

I just ordered the last jar of kelp puree on Amazon. 12 bucks. I am sure the seller will get more soon.And - regarding fresh kelp - what is edible, what is not - I always wondered about that!

'Kelp'is a generic term for the larger seaweeds, edibility and preparation varies widely. If you go foraging at the shore, a little research is required to identify edible let alone tasty, easy to prepare 'kelp'. What you find at the store will vary also, but presumably chosen for flavor, ease of prep and of course edibility.

I just ordered the last jar of kelp puree on Amazon. 12 bucks. I am sure the seller will get more soon.And - regarding fresh kelp - what is edible, what is not - I always wondered about that!

Anyone in the NYC area know where to buy fresh kelp? Not dried? Thanks! I just don't like the idea of prefrozen cubes.

Do any mainstream grocers carry kelp? Not sure where to look.

Here's a hack: go to your local Japanese deli/restaurant takeout and get some seaweed salad... add the anchovies and lemon parts and you've got it!

There are so many different types of kelp (at least in the japanese markets where I shop), would the kelp in here be equivalent to kombu?

Is there another form of kelp besides puree and smoothie cubes that will work in this recipe?