The kelp pasta is the key to this dish; yes, you can of course make it with regular pasta, but then it's not so special, is it? But believe it or not, you can buy kelp powder online or in health food stores. I made my own, but I guess I didn't need to. Everything else in this recipe is up to you. You can use any sort of fish or other seafood, and any combination of vegetables. You could even go with dark, leafy greens and root vegetables to make this a winter dish. I also use bottarga di muggine from Sardinia, which is dry cured mullet roe you grate over the top of the pasta. Admittedly it's esoteric, so skip it if you want to.
Once you make the pasta, it will dry reasonably well (it gets brittle, though) so if you wanted to dry it fully you can.