Melissa Clark's Lemony Pasta with Kelp, Chile, and Anchovies
Lemony Pasta With Kelp, Chile and Anchovies
By Melissa Clark for the New York Times
"Kelp, a hardy seaweed sold fresh, frozen or dried, gives this lemony pasta dish a salty depth that’s also extremely nutrient-dense. A little like pesto, the garlicky sauce coats the rigatoni in a bright green purée, flecked with darker bits of chopped parsley. Don’t skimp on the anchovies; they underscore the ocean flavor of the kelp, adding an appealing umami richness." Get full recipe here!