Sea Spaghetti with Wild Garlic Aioli and Watercress

| 29 March 2016

Ok, so by now you probably know that we are in love with seaweed. Not only because it is a nutritional powerhouse – but also because we believe it is a totally overlooked, free & wild resource that is kinder to our bodies and to our environment.

We humans are well into our greens – kale, spinach – you name it. It might not be our favourite thing in the world, but for many of us – it is a staple for a healthy, balanced lifestyle. Considering 2/3rds of the planet Earth is underwater packed with a wide range of wild and beautiful sea vegetables, don’t you think it is a bit strange that we are still just barely familiar with incorporating seaweed into our daily platefuls of yum?

Worry not, we are here to fix it.

This sea spaghetti will blow your mind, it is easy to prepare and totally delicious.

Sea Spaghetti with Wild Garlic Aioli and Watercress

(serves two)

  • 2 portions of dry sea spaghetti
  • flesh from 1 young coconut (use 1/2 of nuts of your choice as an alternative)
  • 1 clove of garlic
  • 1/2 cucumber
  • 2 tsp capers
  • 1 bunch of watercress
  • 1 bunch of wild garlic
  • pinch of unprocessed sea salt
  • 2-3 TBLS of olive oil


Soak the seaweed in hot water for 20mins or follow the instructions on the packet (gently simmering the seaweed is also a good idea). We used Icelandic seaweed spaghetti from Seamore to make this.

While the seaweed is soaking/simmering prepare the aioli:

Using a spoon, scoop out the flesh of a young coconut, place it in a high-speed blender with a pinch of sea salt, juice of 1/2 lemon (or to taste), 1/2 clove of garlic, 1/3 of a cup of water and 2 TBLS of olive oil. Blend well till the cream is completely smooth.  Add a handful of finely chopped wild garlic and mix well. Alternatively, make a smooth cream from soaked nuts of your choice and flavour it with the rest of the ingredients.

To make a watercress salad, start by peeling and finely chopping the cucumber. Add finely chopped capers, 1/2 clove of minced garlic, a pinch of sea salt, 1 TBLS of olive oil and finely chopped watercress.

Sea spaghetti is most delicious served warm – don’t be shy to stir in the garlic aioli into the spaghetti on very low heat to preserve the warmth. Serve in a warm place generously topped with watercress salad.


Aiste & Joel xx