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Crab Sea Spaghetti Tagliatelle
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.
Publication Date: May 9, 2018.