Spring Jjuggumi Naengi Pasta with Avocado Oil Recipe
As the last days of March bring warmer sunlight and the fresh scent of spring, there’s no better way to welcome the season than with a bright, vibrant pasta dish that captures the essence of spring. This Jjuggumi Naengi Pasta (쭈꾸미 냉이 파스타) — made with tender baby octopus and fragrant shepherd’s purse (naengi) — is a delightful fusion of Korean spring ingredients and Italian pasta techniques.
The star of this recipe is the high-quality Avocado Oil from Ahuacatl. This extra virgin avocado oil is extracted through a gentle cold-pressed method without any chemical solvents, resulting in a pure, fresh oil with a high smoke point — perfect for both sautéing and finishing dishes.
Why This Combination Works So Well
Baby octopus (jjuggumi) brings a sweet, delicate seafood flavor and beautiful texture, while naengi (shepherd’s purse), a classic Korean spring green, adds a unique earthy, slightly peppery aroma that screams “spring.” Together with garlic, chili, lemon, and butter, they create a light yet deeply satisfying pasta that feels both comforting and refreshing.
The generous squeeze of lemon at the end cuts through the richness and enhances the seafood, while the avocado oil provides a smooth, neutral base that lets all the fresh ingredients shine.
Ingredients (for 1–2 servings)
- Spaghetti or linguine (enough for 1–2 portions)
- 150–200g baby octopus (jjuggumi), cleaned
- A generous handful of fresh shepherd’s purse (naengi), washed
- 4–5 garlic cloves, sliced
- 1–2 dried peperoncino (or a pinch of red chili flakes)
- 2 tbsp + extra Ahuacatl Avocado Oil
- 1 tbsp oyster sauce
- ½ tsp chicken stock powder (or bouillon)
- 1–2 tbsp butter
- Juice and slices of 1 lemon (highly recommended!)
- Salt and freshly ground black pepper, to taste
- Pasta cooking water (as needed)
Step-by-Step Recipe
- Cook the pasta
Bring a large pot of water to a boil. Add 2 tablespoons of avocado oil and a generous pinch of salt. Cook the spaghetti according to package instructions (about 8–9 minutes). When there are about 2 minutes left, add the cleaned shepherd’s purse to blanch it quickly. Drain the pasta and greens together, reserving 1 cup of pasta water. - Prepare the aromatics
In a large skillet, heat a good drizzle of avocado oil over medium heat. Add the sliced garlic and peperoncino. Sauté gently until the garlic becomes fragrant and lightly golden. - Build the sauce
Add the blanched shepherd’s purse to the pan. Pour in about 1 ladle (roughly 100–150ml) of the reserved pasta water. Add the drained pasta and toss everything together. Season with 1 tablespoon oyster sauce and ½ teaspoon chicken stock powder. Stir well until the pasta absorbs the flavors. - Finish with brightness
Once the pasta and sauce are well combined, add the butter and a generous squeeze of fresh lemon juice. Toss until the butter melts and creates a silky sauce. Finally, add the baby octopus and stir-fry for only 20 seconds — just enough to heat it through without overcooking. - Plate and serve
Transfer to a plate. Finish with freshly cracked black pepper and an extra squeeze of lemon. A lemon slice on top makes it even more beautiful and delicious.
Final Touch
The combination of butter, lemon, and seafood is truly magical. The bright acidity of lemon lifts the entire dish, while the avocado oil adds a subtle richness without overpowering the delicate spring flavors.One bite and you’ll feel like you’re eating spring itself — fresh, sunny, and full of life.Pro tip: Don’t skip the lemon! It ties everything together and makes this pasta taste like pure sunshine.
This recipe was kindly supported by Ahuacatl Avocado Oil — a clean, high-quality oil ideal for everyday cooking and special spring dishes alike.Would you like me to adjust this article for a specific length, add nutritional information, or turn it into a blog-style post with more personal storytelling
