Ocean Breeze! Whelk Rosé Spaghetti
Mediterranean-style Rosé Spaghetti with Fresh Whelks
A taste of the Mediterranean, featuring the freshness of the blue sea, abundant seafood, and vibrant vegetables.
Main Ingredients- 15 Whelks (using a mix of sizes is recommended for versatility)
- 1/2 Red Onion, thinly sliced
- 1 Tbsp All-purpose Flour
Sauce & Broth Ingredients- 1.5 cups Whelk Cooking Liquid (Broth)
- 2/3 cup Milk
- A handful of Mushrooms, sliced or chopped
- 1 piece Daikon Radish (for boiling with whelks)
- Salt, to taste
- Black Pepper, to taste
- 1.5 cups Whelk Cooking Liquid (Broth)
- 2/3 cup Milk
- A handful of Mushrooms, sliced or chopped
- 1 piece Daikon Radish (for boiling with whelks)
- Salt, to taste
- Black Pepper, to taste
Cooking Instructions
Step 1
First, it’s crucial to clean the fresh whelks thoroughly. If you’ve prepared a variety of whelk sizes, they’ll be great for different uses. Scrub the whelks with a brush to remove any grit clinging to the shells. Then, rinse them under running water multiple times until they are pearly white and perfectly clean.
Step 2
We’ll make a broth by boiling the whelks. In a pot, add enough water to cover the whelks, along with the cleaned whelks and a piece of daikon radish for added flavor. Once the water comes to a boil, reduce the heat to medium and simmer for about 8 minutes. This whelk broth will be used as the base for our sauce, so be sure to set it aside carefully. After boiling, the whelk meat should come out easily; a gentle push with your finger will usually do the trick.
Step 3
Cut the boiled whelk meat into bite-sized pieces, about 2-3 segments each. Thinly slice the red onion and prepare the mushrooms (slice or chop them). Have the reserved whelk broth ready.
Step 4
Now, it’s time to create the delicious rosé sauce. Heat olive oil or butter in a pot over medium heat. Add the sliced red onion and sauté until it becomes translucent and softened. Using olive oil will result in a lighter, more delicate flavor.
Step 5
Once the onions are softened, add the flour and cook for about 3 minutes, stirring constantly, to create a ‘roux’. This roux will thicken our sauce. Gradually pour in the reserved whelk broth and milk, whisking continuously to avoid lumps. If you have mushrooms, add them now. Continue to simmer over medium heat for about 10 minutes, allowing the sauce to thicken to your desired consistency.
Step 6
Arrange the prepared whelk meat attractively in the serving bowl, on top of the rosé sauce.
Step 7
Let’s add a refreshing salad on the side. Prepare cherry tomatoes and Gynura bicolor leaves (known as ‘myeongwolcho’ in Korean), and add some black olives for a touch of Mediterranean flair. The crisp texture of the Gynura bicolor leaves adds a healthy and invigorating element.
Step 8
Season the rosé sauce with salt and black pepper to your liking. You can also serve the extra boiled whelks separately on the table for those who want more. The combination of milk and whelk broth creates a wonderfully rich and creamy soup base. Enjoy the comforting flavor!
Step 9
A drizzle of balsamic vinegar over the salad will enhance its flavors beautifully.
Step 10
Finally, add your cooked spaghetti noodles to the rosé sauce and toss well to coat. Top generously with the delicious whelks, and you’ll have a delightful whelk rosé pasta! This dish is so satisfying, allowing you to savor the taste of the sea with every bite. Enjoy the delightful mouthfuls!
