Caro and Tim of the Cornish Seaweed Company dive into some of the cleanest waters in the world to hand-harvest their unusual bounty – dulse, nori, kelp and sea spaghetti
Considering seaweed’s abundance and its supreme nutritional value, it’s a wonder we’re not seeing more of this flavoursome superfood on our plates. Try it for yourself – give this crab ‘tagliatelli’ a whirl. If you can’t get hold of crabmeat, prawns work just as well.
Ingredients
50g fresh sea spaghetti or 15g dried sea spaghetti
1 x carrot
1 x courgette
1 x leek
1/2 fresh chill, finely chopped, or 1/2 tsp chilli paste
2 x tomatoes
1 x lemon
1 x garlic clove, peeled and crushed
1 tbsp olive oil
600g crabmeat
Ground black pepper
Method
If using dried sea spaghetti, re-hydrate for 10 minutes in cold water, then drain. If using fresh, cut into ribbons about 10cm long.
Thinly slice the carrot, courgette and leek into ribbons. Dice the tomatoes.
Slice the lemon in half and keep one half for squeezing. Cut away the skin and pith then slice the flesh into 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 ribbons 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 the pieces of lemon.
Sustainability is at the heart of the Cornish Seaweed Company. Caro and Tim follow a strict code of conduct that ensures no wildlife is disturbed, and harvested areas are left to regenerate.