The sea spaghetti (Himanthalia elongatagrows attached to the rocks on parts of the Galician coast that are not very open to the waves and are exposed at low tide, forming a kind of long strips that cover other seaweeeds. Its narrow strips can be until 3 m long and 1,5 cm thick! This seaweed is called sea spaghetti because it really does turn out like green pasta. It can be eaten on its own or mixed with any type of spaghetti or noddles, cooked and added to a salad or as a side. The sea spaghetti is ideal to start introducing seaweeds in your kitchen as it has a soft flavour.