RECI PES
PREPARATION TIME: 10 MINUTES COOKING TIME: 10 MINUTES SERVES: 4 THE CORNISH SEAWEED COMPANY’S GARLICKY SEA SPAGHETTI
INGREDIENTS • Olive oil • 8 garlic cloves, finely chopped
• Selection of fresh seasonal greens, chopped (such as cavalo nero, kale, rocket, spinach) • 350g tagliatelle (optional: wholewheat) • 30g dried organic Cornish Seaweed sea spaghetti • 40g dried organic Cornish Seaweed dulse • Lemon, cut into wedges • Cornish Seaweed organic salt and pepper • 75g parmesan, grated
• 25g fresh parsley, chopped • 25g fresh coriander, chopped
STEP-BY-STEP GUIDE 1. Heat a glug of olive oil in a frying pan and add the garlic to fry on a low heat. Stir in the chopped greens (except rocket, if using) and cook for a few minutes, then set aside. 2. Meanwhile, bring a pan of water to the boil with some salt and oil. Add the tagliatelle and sea spaghetti, and cook for eight to ten minutes. 3. F or the crispy dulse, put the oven on a low heat. Cut the dulse into 8-10cm pieces with scissors and arrange on a baking tray. Toast on a low heat for two to three minutes. Be careful not to burn them! Remove from the oven and leave to cool. 4. Drain the pasta and sea spaghetti and return them to the pan. Toss in the garlicky greens (including the rocket, if using) and mix gently with a drizzle of extra oil, plenty of freshly squeezed lemon juice and seasoning. TO SERVE Crumble the toasted crispy dulse over the top, scatter over the parmesan and serve with plenty of fresh herbs, extra lemon and pepper.
This is my go-to seaweed recipe as it offers a wonderfully simple, yet exciting introduction to the world of seaweed cooking. Classified as a superfood and bursting with vitamins and minerals, sea spaghetti is a great option for the whole family and can be added to any pasta dish CAROLINE WARWICK-EVANS, OWNER OF THE CORNISH SEAWEED COMPANY
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