Where is Balducci's pasta made with vegetables

We have known Queller since we were in England in 2015. It was there in "The Pelican Inn" that we made our first acquaintance with green vegetables. I also ate the great seafood pasta there, which I always fondly think back to. Salty, fishy, ​​crunchy, fresh - great vegetables!

We haven't eaten samphire since then, but we kept thinking about it. But we didn't see him again here in the interior. When I got a new cookbook in which Queller is used a lot, the desire for it rose again. So I wandered around town looking. And with us at the small weekly market I was actually lucky and found the green vegetables. Since I only needed 100 g for my 'actual' recipe, I simply bought another 100 g and so we decided to cook the seafood pasta today.


100 g samphire
200 g ribbon noodles
some apple cider
300 ml of cream
one tablespoon of starch
some juice and zest of an organic lemon
salt and pepper


Wash the samphire well and let it drain.

Also wash the shrimp and seafood well and let them drain.

Blanch the samphire in a small saucepan in hot water for about 2 minutes, then drain.

Sprinkle the prawns and seafood in a bowl with flour and distribute it well until all the seafood is well floured. Salt lightly.

Cook the noodles in salted water until they are al dente.

Fry the seafood in oil in a large hot pan in portions until crispy, then deglaze with apple cider. Add the cream and bring to the boil. Dissolve the starch in a little apple cider and add to the pan, bring to the boil while stirring. Season to taste with lemon juice and zest, as well as salt and pepper.

Put the pasta in the pan and toss in the sauce, season everything again to taste. Spread on plates and garnish with the samphire.

Of course, it wasn't quite as good as on vacation. But still tasty and associated with a little wanderlust. But the next vacation in England is certainly not that far away.