Sea Spaghetti ‘Tagliatelle’ with Crab

Fresh, nourishing and full of coastal flavour, this naturally gluten-free recipe replaces traditional pasta with ribbons of Sea Spaghetti, carrot, courgette and leek.

The vegetables and seaweed are tossed with crab, tomato, garlic, chilli and lemon to create a simple but satisfying dish that brings together ingredients from both land and sea.

Serves

2

Ingredients

• 50g fresh Sea Spaghetti or 15g dried Sea Spaghetti
• 1 carrot, peeled
• 1 courgette
• 1 leek
• 2 tomatoes, fresh or canned
• 1 lemon
• 1 tbsp olive oil
• 1 garlic clove, peeled and crushed
• ½ fresh chilli, finely chopped, or ½ tsp chilli paste
• 600g crab meat
• Ground black pepper, to taste
• Flaked Sea Salad, to garnish

Method

1. When using dried Sea Spaghetti, soak it in cold water for 10 minutes to rehydrate it, then drain well. Cut the fresh or rehydrated Sea Spaghetti into lengths of approximately 10cm.
2. Thinly slice the carrot, courgette and leek into long ribbons. You can also use a julienne peeler to create thin, tagliatelle-style strips.
3. Dice the tomatoes.
4. Cut the lemon in half lengthways. Reserve one half for squeezing. Remove the skin and white pith from the other half, then cut the flesh into thin segments.
5. Heat the olive oil in a frying pan over a medium heat. Add the garlic, chilli, tomato and crab meat.
6. Cook for approximately 5 minutes, stirring regularly, until the ingredients have combined into a rich crab and tomato mixture.
7. Add the vegetable ribbons and Sea Spaghetti to the pan with 250ml water and the juice from the reserved lemon half.
8. Stir-fry for a further 5 minutes, until the vegetables and Sea Spaghetti are cooked but still have a little bite.
9. Season with ground black pepper, then divide between two bowls.
10. Finish with a sprinkling of flaked Sea Salad and arrange the lemon segments over the top before serving.