The great seaweed – Spirulina tagliatelle with vegetables, shiitake, shrimps and sea spaghetti
Tagliatelles à la spiruline aux légumes, shiitake, spaghetti de mer et crevettes
I have been quite excited today, I managed to prepare this colorful pasta dish and my parents really liked it. I was not expecting such a reaction from two traditional Italians eating a pasta dish that has nothing to do with Italian flavors. I went shopping to La Vie Saine which is a healthy and organic supermarket with lots of unusual products, and I just wanted to see what those green tagliatelle tasted like. Their color comes from the Spirulina which, in the US is mainly a seaweed used as a dietary tablet supplement. Spirulina is very high in protein much more than any type of legume.
In addition to the spirulina tagliatelle, I used a specific seaweed, mainly found in Brittany coast (Roscoff area) called Himanthalia Elongata and has a very high vitamin C content. Unlike most other seaweed, it’s not produced in Japan. It’s basically a brown seaweed that has the form of big button where long stems start their ramification.
I really loved this pasta, it’s colorful and absolutely delicious. Now I am curious to see if it’s available in the US. Upon my return, I will start my spirulina pasta hunting! I am always excited to see the new trends in France, even though you still have a traditional cuisine, new trends are arising and I noticed that la cuisine aux algues (seaweed cooking) is getting quite popular. Of course, not among the traditional eaters, but among adventurous eaters, interested in a new and healthy cuisine.
Ingredients for 4
- 1 tsp ginger, grated
- 1 garlic clove, crushed
- 1 tbs olive oil
- 350 g spirulina tagliatelle
- 2 carrots, sliced lengthwise in a ribbon
- 1 zucchini, sliced lengthwise in ribbons
- 1 cup shiitake mushrooms, diced
- Sea spaghetti seaweed
- 1/3 cup vegetable broth
- 1 cup shrimps
- salt and pepper
In a pan, heat olive oil. Add garlic and ginger. Stir and add shiitake, cook for about minutes, then add the rest of vegetables. Let the zucchini soften but do not overcook or they’ll break.
Soak sea spaghetti in cold water for about 15 minutes, then boil them in water for another 15 minutes or until they get soft. Drain and set aside.
Add sea spaghetti to the vegetables and stir. Add shrimps and broth, salt and pepper.
Cook pasta in salted boiling water until al dente. Drain and add to the pan of vegetables. Stir well and serve.
This entry was posted by silvia on June 30, 2011 at 3:53 am, and is filed under Express - Less than 30 minutes, Fish/Seafood, Pasta. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
- Roasted celeriac with mung beans forestière fricassée and tarragon oil
- East-West – Zucchini and daikon carpaccio with roasted tomatoes and tarrragon coulis
- More vegan – Layers of spaghetti squash with vegetables and tofu – polenta cakes with herbes de Provence
- Einkorn pasta with oyster king mushrooms and carrot pesto
- Carrots, carrots and more carrots – Black lentils on carrot purée, roasted carrots, shave carrots and fried leeks
- Yams and zucchini mille feuilles, sauté tofu steak, wild mushrooms and tomato fondue
- Shrimp and spinach bastilla
- Buckwheat pasta with roasted beets and beet leaves pesto
- A different kind of bourride – Bourride of monkfish, clams and shrimps
- Zucchini three ways – Farro with zucchini, shiitake, peas, zucchini cream and marinated zucchini ribbons
I will keep my eyes open too. Our local Italian grocers has a myriad of pasta shapes, sizes and flavours but I have yet to see seaweed. It sounds intriguing.
This dish looks absolutely lovely! I love all the seaweed
Such a unique and visually stunning meal! Thank you for sharing with me today. You always make me smile. I hope you have a wonderful week! Enjoy family, friends and lots of good food!