Gim pasta recipe
 In recent years, pasta has found its way into many kitchens in Korean homes, using more locally available ingredients to offer the taste of something a little different with ease. This simple store cupboard pasta uses ready-to-eat roasted seaweed thins also known as gim or snack gim to season the dish with a touch of ocean-flavoured umami. 400g/14oz dried spaghettisea salt flakes, to taste3 x 5g packs crispy seaweed thins5 tbsp extra-virgin olive oil, plus extra to garnish5 garlic cloves, thinly sliced½ tsp crushed chilli flakes1 tsp freshly cracked black pepper100g/3½oz Parmesan (or similar vegetarian hard cheese), gratedpinch chilli powder or gochugaru, to garnish (optional) 400g/14oz dried spaghetti sea salt flakes, to taste 3 x 5g packs crispy seaweed thins 5 tbsp extra-virgin olive oil, plus extra to garnish 5 garlic cloves, thinly sliced ½ tsp crushed chilli flakes 1 tsp freshly cracked black pepper 100g/3½oz Parmesan (or similar vegetarian hard cheese), grated pinch chilli powder or gochugaru, to garnish (optional) Method Bring a pan of salted water to the boil. Cook the pasta according to packet instructions until al dente. Once done, drain, reserving the starchy pasta cooking water.Meanwhile, to prepare the seaweed thins, crumble 2 packs and cut the remaining pack into thin strips using a pair of kitchen scissors (reserve for the garnish).Put the olive oil and garlic in a large cold sauté pan. Place the pan over a low heat to gently warm up the oil to cook the garlic. When the garlic starts to smell fragrant and is a pale-golden colour (not brown) stir in the chilli flakes and black pepper.Increase the heat and add about 300ml/½ pint of the reserved pasta cooking water. Whisk in the cheese, making sure it is well incorporated into the sauce. Stir in the pasta and crumbled seaweed. Add a touch more pasta cooking water to loosen the sauce, if necessary. Season with a pinch of salt and divide between four bowls. Garnish with the reserved seaweed strips, a drizzle of extra virgin olive oil and a pinch of chilli powder, if using. Bring a pan of salted water to the boil. Cook the pasta according to packet instructions until al dente. Once done, drain, reserving the starchy pasta cooking water. Bring a pan of salted water to the boil. Cook the pasta according to packet instructions until al dente. Once done, drain, reserving the starchy pasta cooking water. Meanwhile, to prepare the seaweed thins, crumble 2 packs and cut the remaining pack into thin strips using a pair of kitchen scissors (reserve for the garnish). Meanwhile, to prepare the seaweed thins, crumble 2 packs and cut the remaining pack into thin strips using a pair of kitchen scissors (reserve for the garnish). Put the olive oil and garlic in a large cold sauté pan. Place the pan over a low heat to gently warm up the oil to cook the garlic. When the garlic starts to smell fragrant and is a pale-golden colour (not brown) stir in the chilli flakes and black pepper. Put the olive oil and garlic in a large cold sauté pan. Place the pan over a low heat to gently warm up the oil to cook the garlic. When the garlic starts to smell fragrant and is a pale-golden colour (not brown) stir in the chilli flakes and black pepper. Increase the heat and add about 300ml/½ pint of the reserved pasta cooking water. Whisk in the cheese, making sure it is well incorporated into the sauce. Stir in the pasta and crumbled seaweed. Add a touch more pasta cooking water to loosen the sauce, if necessary. Increase the heat and add about 300ml/½ pint of the reserved pasta cooking water. Whisk in the cheese, making sure it is well incorporated into the sauce. Stir in the pasta and crumbled seaweed. Add a touch more pasta cooking water to loosen the sauce, if necessary. Season with a pinch of salt and divide between four bowls. Garnish with the reserved seaweed strips, a drizzle of extra virgin olive oil and a pinch of chilli powder, if using. Season with a pinch of salt and divide between four bowls. Garnish with the reserved seaweed strips, a drizzle of extra virgin olive oil and a pinch of chilli powder, if using.