I recently opted to try “Sea Spaghetti” (also known as Himanthalia Elongata) for experimental use in some Italian style, raw “pasta” dishes. This item had been described tender, mild in flavour, and similar in texture to al dente pasta. It was also described as being less “overpowering” than other sea vegetables such as certain kelp varieties, which made sea spaghetti sound ideal in recipes where traditional, grain-made pastas would generally be used. Photography I had seen on various sites and food blogs made with this item look even more fabulous, so all
of these combined factors sealed the deal on my decision to try it in my
own recipes.

After a bit of research, I decided to go with a dried variety from France, distributed by the Brittany Sea Salt company. The product was ordered directly from their website, and arrived within only a few days. I was very excited to receive the two packages, and instructions for preparation were followed to a tee (rinse/soak/rinse) using nearly one entire package.

After the strands were rehydrated, I decided to use them in my raw “Pasta Alfredo.” This dish features an incredibly strong, raw almond-based garlic sauce which essentially plays the starring role. I normally use spiralised or hand sliced courgettes for this recipe, which are quite neutral in flavour and highly receptive and adaptable to any seasoning (strong or mild).

Unfortunately, I did not find the sea spaghetti to be at all mild in
flavour, and found it unpleasant even when combined with extraordinarily flavour
intense ingredients. Normally I love sea vegetables, and quite enjoy some of the more intensely “sea flavoured” varieties of kelp (such as kombu). I was vastly disappointed and stupefied at having found a sea vegetable I found so difficult to appreciate.

In short, I found the dish I made to be completely inedible due to the pungent nature of the seaweed, despite even a lengthy marinating session in the garlic laden sauce.

I could be willing to give them another try, if a failproof solution were offered to improve palatability.

However, for the time being I believe it may be best to stick with sliced/spiralised courgettes for Italian style meals & kelp noodles for Asian fusions.


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