EBay ocean pasta

Posted on 19 February 2019

EBay ocean pasta

EBay ocean pasta. Image credit: Filipa Domingues

This three-part recipe is the perfect comfort dish for a full ocean immersion after a surf or swim in the icy Atlantic. It takes a little preparation, but is totally worth it and is a great time-filler while your surfer friend catches that ‘one last wave’.

Serves 6 – 8

For the seafood

I cooked the mussels and periwinkles in two different ways, both steamed but using completely different methods.

The first method is to use a kelp bulb as a cooking vessel. Cut two stipes or stems of the kelp about a metre in length and remove the fronds or leaves for later use. Rinse out the hollow bulb and set aside. Using a pestle and mortar or two large beach stones, grind up 6 garlic bulbs and tablespoons of cumin seeds. Divide the crushed garlic into two and push into each of the kelp bulbs, followed by as many mussels as you can fit in. Fill each bulb with a swig of beer, place over coals and cook for about 20-30 mins, depending on how hot your coals are and until the mussels have steamed open. This also makes for a good snack around the braai while you’re waiting for the main meal.

The second method is to cook up the remaining mussels over a bed of wild greens in an oven dish, tucking in a few whole garlic cloves, lemon halves and a sprig of herbs. Cover the lot with tin foil and leave to steam over the coals. Serve with chunks of fresh bread and butter and eat directly out the tray with your fingers around the fire or on the beach.

For the pasta

Ingredients
Sea water
Fresh water
1 packet of pasta
2 Tbs olive oil
No salt required!

Collect a small bucket or container of sea water.
Sieve though a clean dishcloth / muslin cloth / kikoi to remove any sand or shells
Cook your pasta in equal amounts of sea water and fresh water until al dente. Save 1 cup of pasta water for the sauce.

For the carbonara sauce

Ingredients

4 eggs
2 cups of yoghurt
1 cup of pasta water

In a bowl, mix together the eggs and yoghurt until creamy. Heat a pan on a medium heat or low coals and add the cup of pasta water and eggs into the yoghurt mix. Stir continuously until thick, mix through the pasta, add the cooked seafood, and garnish with fresh wild greens or parsley.

 

Recipe: Roushanna Gray Image: Filipa Domingues

Also see Roushanna Gray’s adaptation of Jamie Olivers yoghurt flatbread recipe, which incorporates the wild flavours of the West Coast into the mix, and her rockpool broth with limpet wontons.

Visit Veld and Sea for more on foraging and get a copy of the March 2019 issue of Getaway magazine to read about Roushanna Gray’s foraging experience in rockpools around the West Coast. Also find out about foraging dos and don’ts.

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