Fresh Sea Spaghetti, Main Courses, Sea Spaghetti
January 22, 2018
You'll have seen us cooking a really similar recipe with Jamie Oliver on Jamie & Jimmy's Friday Night Feast! We used king prawns when we cooked it with Jamie, but it's awesome with fresh crab too.
50g fresh sea spaghetti or 15g dried sea spaghetti
1 carrot, peeled
2 tomatoes (canned are fine)
1 tbsp olive oil
1 garlic clove, peeled and crushed
1/2 fresh chilli, finely chopped or 1/2 tsp chilli paste
600g crab meat
Ground black pepper, to taste
Flaked sea salad, to garnish
If using dried sea spaghetti, re-hydrate for 10 minutes in cold water, then drain. Cut either kind into lenghts of about 10cm.
Thinly slice the carrot, courgette and leek into ribbons or use a julienne to make them into a "tagliatelle". Dice the tomatoes.
Slice the lemon in half lengthways. Reserve half for squeezing. Cut away the skin and pith from the remaining half, then slice the flesh into slender lemon segments.
Heat the oil in a frying pan over a medium heat, then add the garlic, chilli, tomato and crab meat and cook together into a paste for 5 minutes.
Add the vegetable tagliatelle and the seaweed with 250ml water and the juice from the reserved lemon half. Stir-fry for 5 minutes, then add pepper to taste.
Garnish with a sprinkling of flaked sea salad and arrange the lemon pieces on top.
To ensure really tender sea spag, boil the dried sea spag for 8 -10 minutes in a pan of water . This makes the seaweed more tender especially if it is more mature.