Prawns with pasta and seaweed sauce

Recipe with Graffeg Publishing

This month’s recipe comes courtesy of Graffeg’s ‘Flavours of Wales – The Seaweed Cookbook’ by Gilli Davies with photographs by Huw Jones, as featured in Bay’s Dr Alyson Hitch’s book review.


  • 400g raw king prawns, shelled
  • 200g pasta
  • 175g laverbread
  • 1 clove of garlic, crushed
  • 1 dessertspoon olive oil
  • Splash of white wine
  • 1 heaped teaspoon tomato purée
  • 150ml double cream
  • Pinch each of salt and freshly grated nutmeg
  1. Cook the pasta in boiling water until al dente and strain.
  2. Fry the crushed garlic in the oil until soft but not brown then add the laverbread, wine, tomato purée, cream and seasoning. Stir well and simmer for 2 minutes.
  3. Meanwhile, griddle the prawns quickly until they turn pink.
  4. Combine the pasta with the sauce and prawns and serve immediately.


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