1 cup soaked sea spaghetti
1 clove garlic, mashed until creamy
1 tbsp olive oil (or less, just enough to coat the spaghetti)
Ground black pepper, to taste
Chopped fresh parsley, or a few pinches dried parsley
1 tbsp pine nuts
1 tbsp hemp seeds (available in healthfood stores – or use whatever seeds you have in the cupboard)
Serves 2 as a side
Mix the garlic, olive oil, pepper and parsley together. Toss with the sea spaghetti, and arrange on a plate. Sprinkle the pine nuts and hemp seeds on top, and serve.
Buy sea spaghetti online, or learn how to forage for it using a good guide book. Jim recommends Sally McKenna’s Extreme Greens: Understanding Seaweeds. Buy through this link and Amazon will donate at least 5% of your purchase price to the RNLI.