Sea Spaghetti
Sea Spaghetti ( Himanthalia Elongata) is another seaweed wonder. It is harvested in the natural seaweed lands of Ireland, and properly looks like pasta right out of the water!
Upon soaking, sea spaghetti fully saturates and expands in size yielding tender, long linguine like strands that looks just like taglitelle.
With a pleasant, fresh taste of the sea. Rinsing will help remove much of the salty flavor though, yielding a much milder taste, almost tastless that is disguised by any sauce its covered in!
From Sea to Plate
Eat it with a simple dressing of olive oil & vinegar, drown it in a tomato pasta sauce, the ways are endless but it's always a nurturing and fulfilling meal.
Eating sea spaghetti often is a great way to ensure an alkalising, mineralising diet and is far one of the most nutritious raw pasta replacements available. It has certainly become one of our favourite sea vegetables and pasta alternatives, we're hooked infact!
Being the natural sea product that they are, they thrive in a cool, water rich environment. We like to soak it for at least an hour, preferably overnight, in the fridge to get it nice and tender. The longer you can soak it for the better basically.
Each sea spaghetti package contains more than 10 times it's dried weight in grams so it really does go a long way too!
Low temperature dried and shelf stable so you can stock as many packages as you'd like and keep them in a dark, dry cupboard for at least 3 years!
Alternative/Quick Instructions: Rinse well, then soak for 15 minutes. Simmer gently in soaking liquid 20 to 30 minutes.
INGREDIENTS:
Wild-harvested Sea spaghetti (Himanthalia elongata
