Himanthalia Elongata
Thongweed is also known as sea spaghetti. It is found in inlets in exposed areas. At the base the plant resembles small button-like discs, either flat or saucer-shaped (up to 3 cm in diameter) which are attached to the base with a short stalk. Long thongs (the reproductive organs) grow from the discs. In the autumn the thongs decay and only the discs remain. The seaweed can be harvested from early spring until summer, when the colour is light green and fresh.
Thongweed has a good balance of minerals, vitamins and trace elements. It is a rich source of magnesium, calcium and iron.
Soak the thongweed in cold water for approx. 15 minutes. Rinse and discard the water. It is now ready for boiling or marinating. Cooking time is approx. 5–15 minutes, depending on the size. For other ideas follow the instructions in the recipe.
Thongweed has a nutlike flavour and is delicious in pasta dishes as well as in meat – and vegetables stews. It goes well with tomatoes and can be marinated or pickled. When it is dried and pulverised, it can for example be added to a grill sauce. It also works well with both meat and fish and goes surprisingly well with liquorice powder.
Thongweed is lovely when it is fresh. It is crisp and mild. You can use the fresh seaweed as a vegetable in salads, pasta and soups.
· thongweed / sea spaghetti – himanthalia elongata ·
(Linnaeus) is a brown alga (Phaeophyceae).
PASTA WITH THONGWEED AND GRILLED TOMATOESServes 4 / 45 minutes
20 g dried thongweed
750 g cherry tomatoes, cut in half
1 tsp thyme dried or fresh
2 garlic cloves sliced
Seaweed salt
Pepper
2 tbsp olive oil
500 g spaghetti
1 tsp mixed seaweed flakes
1 handful fresh basil
Soak the dried thongweed in cold water while you prepare the other ingredients. Preheat the oven to 200°C/400°F/gas 6.
Place the tomatoes in an oven tray and sprinkle with herbs, garlic and seaweed salt.
Bake in the oven for 20 minutes. Use half of the tomatoes for decoration and put the rest through a blender for approx. 1 minute.
Season the tomato sauce with seaweed salt and pepper.
Boil the spaghetti and thongweed for 10 minutes in separate pots. Arrange the spaghetti, thongweed, tomato sauce and grilled tomatoes in soup plates.
Sprinkle with seaweed and decorate with basil.