Elegant Canned Whelk Oil Pasta
The Ultimate Beer Snack! A Sophisticated Oil Pasta Recipe Using Canned Whelks
When you think of whelks, does whelk salad (muchim) immediately come to mind? Are there really no other dishes you can make with canned whelks? Absolutely not! I tried making an oil pasta with canned whelks, and it was unbelievably delicious – a true delicacy. The savory brine from the whelk can was perfect for seasoning the pasta. It tasted incredibly wonderful when paired with beer as a snack.
Main Ingredients- 1 can of canned whelks
- 1 serving of spaghetti (approx. 100g)
- 1/4 onion
- 3 cloves of garlic
- 1 Tbsp minced garlic
- 1 handful of fresh spinach
- Generous amount of olive oil
- Freshly ground black pepper, to taste
- 5 dried chili flakes (peperoncino)
- A little Grana Padano cheese (optional)
- A little dried parsley flakes (for garnish)
For Boiling the Pasta- A little olive oil
- 1/3 Tbsp salt
- A little olive oil
- 1/3 Tbsp salt
Cooking Instructions
Step 1
First, wash the fresh spinach thoroughly under running water, pat it dry, and separate the leaves into bite-sized pieces.
Step 2
In a pot of boiling water, add 1/3 Tbsp of salt and a little olive oil. Cook 1 serving of spaghetti for about 8 minutes, or 1-2 minutes less than the package instructions. Be sure to reserve about a cup of the pasta water; it’s crucial for achieving the perfect sauce consistency.
Step 3
Peel and thinly slice the 1/4 onion. Slicing it thinly will ensure it cooks down beautifully when sautéed.
Step 4
Peel and thinly slice the 3 cloves of garlic. This will help infuse the oil with a rich garlic flavor.
Step 5
Drain the canned whelks, separating the whelks from their brine. Do NOT discard the brine! This liquid is the secret ingredient that adds depth and a savory, salty flavor to your pasta.
Step 6
Heat a wok or deep skillet over medium heat. Add a generous amount of olive oil, then add the minced garlic and sliced garlic. Sauté slowly until fragrant, being careful not to burn the garlic. Once the garlic is aromatic, add about 5 dried chili flakes and sauté for another moment to add a touch of heat.
Step 7
Add the sliced onions to the pan and sauté until they become translucent and sweet. This step builds a delicious base for the pasta.
Step 8
Add the drained whelks to the pan and sauté until they are lightly golden. This helps to coat the whelks with flavor. Season with freshly ground black pepper at this stage to eliminate any potential fishy odor from the whelks.
Step 9
Add the cooked spaghetti to the pan and toss to combine with the other ingredients. Pour in about two ladles of the reserved pasta water and continue to cook over medium heat, allowing the pasta to absorb the liquid and become saucy. The pasta water helps to emulsify the sauce.
Step 10
Now, it’s time to season the pasta. Add about two ladles of the reserved whelk brine to the pan and mix well with the pasta, adjusting the seasoning to your preference. Taste and add more brine if needed for saltiness.
Step 11
Once all the ingredients are well combined and heated through, add the prepared spinach to the pan. Gently toss and sauté just until the spinach begins to wilt. Avoid overcooking the spinach to maintain its vibrant color and texture.
Step 12
When the spinach has wilted slightly and the pasta looks glossy, turn off the heat. Finish by grating some Grana Padano cheese over the top and sprinkling with dried parsley flakes, if desired. Your delicious Canned Whelk Oil Pasta is ready to be enjoyed!
