Garlicky Sea Spaghetti Tagliatelle with Crispy Dulse

Preparation info
  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in
For The Love Of The Sea: A cook book to celebrate the British seafood community and their food

By Jenny Jefferies

Published 2021

  • About

This is my go-to seaweed recipe as it offers a wonderfully simple yet exciting introduction to the world of seaweed cooking. Classified as a superfood and bursting with vitamins and minerals, sea spaghetti is a great option for the whole family and can be added to any pasta dish. — Caroline Warwick-Evans


  • Olive oil
  • 8 cloves of garlic, finely chopped
  • Selection of fresh seasonal greens, chopped (such as cavalo nero, kale, rocket


Heat a glug of olive oil in a frying pan and add the garlic to fry on a low heat. Stir in the chopped greens (except rocket, if using) and cook for a few minutes, then set aside.

Meanwhile, bring a pan of water to the boil with some salt and oil. Add the tagliatelle and organic sea spaghetti and cook for 8 to 10 minutes.

For the crispy dulse, put the oven on a low heat. Cut the