John Myers
Ingredients
- 100 g Seaweed (sea spaghetti), dried
- Salt water
- 750 g Sepia (cleaned)
- 250 g Cherry tomatoes
- 3 Spring onions
- 3 Garlic cloves
- 1 Organic lemon
- 1 Chilli pepper
- Olive oil for frying
- Salt
- Pepper
Instructions
- Put the dry sea spaghetti in boiling salted water and simmer for about 20 minutes. The algae increase their volume three times. Try a noodle and test its bite. If you want them to be softer, leave them in the water for a few more minutes.
- In the meantime, chop the garlic and chilli pepper and fry in a little olive oil. Then cut the spring onions into rings and halve the cherry tomatoes. Put both in the pan.
- Now cut the squid into strips and cook for about 5 minutes. Add the grated lemon zest and season with salt and pepper.
- Now mix the cooked sea spaghetti into the ragout or serve the pasta and squid separately.
- Tip 5: Fresh herbs of your choice, e.g. parsley or basil can make the dish even more aromatic.
