Pasta dishes are just always delicious!
Break the spaghetti once and make it “al dente” for about nine min. in enough water (two l) with the turmeric. In the meantime, drain the pickled shrimp through a fine sieve, collecting the garlic oil. Heat the garlic oil in a casserole. Add the Paspiere seaweed (it must be in it only very briefly), season with the juice of one lemon. Add the shrimps again, heat briefly and remove from the stove. With a skimmer take out the seaweed with the shrimps and mix with the drained spaghetti. Serve immediately. Wauwh, this is tasty, tastes and looks just as still very good!!!