Crab Sea Spaghetti Tagliatelle

Featured on Jamie & Jimmy's Friday Night Feast, The Cornish Seaweed Company have shared this delicious recipe with us. Try it with king prawns too!
Crab Sea Spaghetti Tagliatelle
  • 4 people
  • 30 mins
  • 30 mins

Instructions

If using dried sea spaghetti, to make it really tender boil it for 8 -10 minutes in a pan of water. Cut it into lengths 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.

Ingredients

  • 15g dried sea spaghetti
  • 1 carrot, peeled
  • 1 courgette
  • 1 leek
  • 2 tomatoes (tinned are fine)
  • 1 lemon
  • 1 tbsp olive oil
  • 1 garlic clove, peeled and crushed
  • 1/2 fresh chilli, finely chopped or 1/2 tsp chilli paste
  • Ground black pepper, to taste
  • Flaked sea salad , to garnish
  • 600g crab meat

Purchase Ingredients

Fancy fresh deliveries to your inbox?
Sign up to our bi-monthly newsletter to get offers, news and tips from the quay.