This is a quick dish that can be on the table in 20 min. First, fill a serving bowl with hot water for preheating and place in the oven preheated to 75 degrees until ready to serve.
In a large saucepan, put in about 4 liters of water with 2-3 tsp. of salt and 1 tbsp. of oil. Put the spaghetti in the bubbling boiling water and cook until “al dente”, stirring occasionally (they must still have bite).
In the meantime, pour the oil from the crab tails into a frying pan and heat until very hot. Dry the Passepierre seaweed and toss it very briefly in the garlic oil – it is enough to turn it over two or three times, remove the frying pan from the stove immediately and add the crayfish tails. Sprinkle with the juice of a lemon and season with salt (sparingly, the seaweed is already salty from the sea water) and freshly ground pepper. If it is not “knotty” enough, squeeze one or two cloves of garlic through the press.
Pour the spaghetti into a large colander and drain well.
Empty the serving bowl and pat dry. Mix the spaghetti with the Passepierre seaweed in it. Arrange the crab tails on the spaghetti and bring to the table on the spot.
Tips If you don’t have pickled crab tails: simply mix good olive oil with enough garlic pressed through, put in peeled crab tails and marinate in the refrigerator for 1 to 2 days. Instead of the seaweed you could just as well use pickled garlic spears
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