Seaweed pasta with sage butter and chanterelles

  • 300 g seaweed spaghetti
  • 300 g chanterelles
  • 1 union
  • 2 garlic gloves
  • 50 g butter
  • olive oil
  • 10 sage leaves
  • 80 g parmesan cheese
  • salt
  • pepper

Boil the water for the seaweed spaghetti. Clean the chanterelles gentle with a brush. Chop the garlic and the union very fine. Grate (if needed) with the parmesan cheese.

Cook the seaweed spaghetti for 20 minutes with some olive oil and a pinch of salt. Drain the spaghetti, mix with some olive oil and put a side.

Heat some olive oil in a baking pan. Add the union and the garlic, stir for 3 minutes. Add the chanterelles and bake for 5 minutes on medium heat. Add the butter and let de butter melt slowly. Stir a few times and add the sage. Let the sage set for 6 seconds and turn of the heat.

Mix de seaweed spaghetti with the mixture. Finish the pasta with salt and pepper.

Divide the pasta over 4 bowls and adjust with the parmesan. Top off with a splash of olive oil.