To prepare the lovage, blanch the leaves in boiling water for 3-4 minutes. Heat some oil in a large saucepan, and fry the garlic gently, without letting it brown. Add the squeezed lovage leaves and sauté them. Blend the leaves in a blender with a little cooking water, until creamy and return to the pan.
Toast the pecans at 160ºC for 10 minutes. Meanwhile bring a large pan of salted water to the boil and add the spaghetti. Drain the spaghetti 2 minutes before they are ready and finish cooking them in the pan with the lovage cream.
Serve adding the pecans and thin slices of Røykrogn.

Chef Christian Turra


for 2 p.

160 gr of spaghetti
12 pecans
300 gr lovage leaves
1 garlic clove, sliced
Røykrogn, sliced
Extra virgin olive oil