Sea spaghetti Salad

Now is still a good time to harvest the super healthy and versatile Sea spaghetti (Himanthalia elongata). The French call it 'Haricot vert de le Mer'  the 'green bean of the sea'. I like to serve it cold as a side salad with a dressing of choice but it can perk up any pasta dish such as a creamy clam linguine or just stirred through your classic spag bol.

Sea spaghetti is easily identified at low tide as it grows from a button or disc at it's base, make sure when cutting the plant to leave at least 2 feet attached to the rocks so it regenerates happily. 

Serves 4

400g of fresh Sea spaghetti

Basil

Parmesan

Dressing;

Juice of half a lemon plus zest

2 tablespoons of extra virgin olive oil

Quarter teaspoon of demerara sugar

A good pinch of sea salt

Pinch of black pepper

Method: Rinse the Sea spaghetti in fresh water then place in a pot and simmer for around 5 minutes, check for the bite and texture you are looking for, Al dente is best.

Plunge in cold running water, rinse and rub gently with your fingers till the water runs clear. For the dressing, add all the ingredients in a jar, seal and shake. allow for the sugar to dissolve then taste and season accordingly. Plate up and cut to 2 inch lengths. To finish off the dish drizzle the dressing over it, tear up the basil leaves, and dust some grated parmesan and lemon zest over it.

Sea spaghetti dressed with lemon, basil, parmesan and evoo